Smoked salmon quiche
Pain d'Antan's smoked salmon quiche combines homemade farm butter pastry with Norwegian salmon smoked by artisans in Gembloux. Our artisans add melt-in-the-mouth leeks and fresh dill for a refined and delicious combination.
The secret lies in the use of Norwegian salmon, smoked artisanally in Gembloux, which gives it an authentic and delicate flavour. Combined with homemade farm butter pastry and melt-in-the-mouth leeks, this quiche is a refined recipe.
Eggs, leeks, wheat flour, milk, butter, maize starch, water, crème fraîche, salt, dill, nutmeg, pepper, vinegar, salmon.
Allergens: gluten, eggs, fish, milk
Energy: 907 kJ / 217 kcal
Fat: 7.3 g (of which saturated fatty acids: 3.8 g)
Carbohydrates: 26.1 g (of which sugars: 2.5 g)
Protein: 9.7 g
Fibre: 1.7 g
Salt: 0.3 g
Store between 2°C and 7°C. Use by: 3 days.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
