Total time: 1 hour 10 minutes
Prep time: 30 minutes, Cook time: 40 minutes
Ingredients for 3 people
6 slices of smoked salmon
2 pinches of salt & pepper
3 slices of bread
2 tbsp of butter
1 oz of cheddar
1 1/4 cups of milk
1 pinch of nutmeg
Cut a zucchini in half lengthwise, trim the ends. Make 6 incisions on half of the zucchini, cut the zucchini into 6 using the incisions as a guide. Cut the smoked salmon into 6, squeeze the lemon over the salmon, season with a pinch of salt and pepper, and roll the salmon on themselves, then arrange them in the cuts of the zucchini. Repeat the process to get 3.
Cut the second half of zucchini into thin strips. Place a small ramekin upside down and cover it with the strips, forming a grid, place a ramekin on top, turn the ramekins over and remove the small ramekin. Repeat the process to get 3.
Toast the bread, press in the center of 2 slices of sandwich bread using the side of the spatula to be able to fold the sandwich bread, then place them on the buttered grill. Sprinkle a line of cheddar on the grill, let it melt, place a slice of bread on the cheddar and place it on a slice of bread to weld them together. Flip the bread and repeat the process with the last slice. Cut the bread fan into 3.
Mix the milk, the eggs, a pinch of salt and pepper, the nutmeg until you obtain a smopth quiche mixture and set it aside. Sprinkle the bottom of the quiche with salmon, lay out a fan of sandwich bread, place the zucchini with the salmon in the interstices, pour in the quiche mixture and bake for 40 minutes at 340°F. Repeat the process to have 3, place them on a plate and enjoy!