QUICHE LORRAINE WITH SALMON TUNA

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  • 200gr. smoked salmon into stripsthunfish
  • 150gr. tuna
  • 2 sping onions
  • 3 leeks, white part only
  • 40gr. olive oil
  • 30gr. dill
  • 400ml. sour cream
  • 4 eggs
  • 100gr. cream cheese
  • Salt flakes and freshly grounded white pepper

For the filling

In a pan with the olive oil, sauté the chopped onion with the leek.

In a bowl, blend the cream with the eggs and add all ingredients together.

Season with salt and pepper and pour the mixture into the filo cup.

Bake for 20-25 minutes at 180°C.