FRIJE

Instructions

• 1.   Wash the zucchini, pat them dry, cut off both ends, and peel them with a peeler, leaving a thin strip of skin on every other strip. Cut them into small cubes. Peel the onion and garlic, remove the garlic germ, and finely chop them.
• 2.   Cook the minced garlic and onion in a large non-stick skillet with 1 tablespoon of olive oil, without browning. Then add the zucchini. Season with salt and pepper, and sauté them for 5 minutes over medium heat, then set aside.
• 3.   Line a tart dish with parchment paper. Prick the dough with a fork and place it in the mold. Freeze the tart crust for 7 minutes.
• 4.   Preheat the oven to 180°C (350°F). Meanwhile, cut the salmon into small cubes of about 1.5 cm. Wash the basil, dry it, and finely chop it.
• 5.   Beat the eggs in a bowl, then add the liquid fresh cream. Season lightly with salt and pepper, and continue whisking.
• 6.   Remove the tart crust from the freezer and fill it with the salmon cubes. Sprinkle with chopped basil, then cover with the zucchini and pour in the quiche mixture. Place in the oven and bake for 30 minutes. Serve hot with a nice salad.

Notes & Suggestions

• This recipe is ideal for getting a good dose of omega-3 fatty acids that our bodies need but cannot synthesize. Regular consumption of fatty fish and oils, such as rapeseed or walnut oil, covers our needs and helps us stay healthy! In addition to these fatty acids, the recipe also provides fiber for proper digestion and transit.
  
  Keep the zucchini peels and steam them for 15 minutes; they can be used to decorate the tart for dinner. To change the filling, you can replace the zucchini with leeks. Make way for the leek tart!
  
  Source: https://www.cuisineaz.com/recettes/tarte-au-saumon-et-aux-courgettes-48265.aspx

Nutritional information *