Leek quiche with spinach and salmon

Ingredients for 6 servings:

• ½ cube of yeast, OR:
• 1 packet of dry yeast
• 150 ml milk, lukewarm
• 250 g flour, type 405 or a more rustic flour
• 3 tbsp olive oil
• 250 g leaf spinach, frozen, thawed, squeezed
• 1 stalk(s) leek
• some butter, for sautéing
• 80 ml white wine, dry
• some salt
• some pepper
• 200 g smoked salmon
• 200 g cream cheese, with chives
• 50 ml milk
• 3 m.-sized eggs
• some thyme, dried
• ½ bunch parsley, fresh
• Flour , for the work surface and the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Ultra-tasty, basic recipe, versatile!

Dissolve the fresh yeast in the milk or mix the dried yeast with the flour and add the other ingredients. Knead into a smooth dough and let it rise in a warm, draft-free place for about 30 minutes. While the dough is rising, finely chop the leek, wash it, dry it, and briefly sauté it in the butter, then add the spinach and deglaze with the white wine. Simmer until the liquid has evaporated. Season lightly with salt and pepper. Now preheat the oven to 200°C fan/convection oven. Whisk the cream cheese with the milk and eggs, stir in the parsley and thyme, and season with salt and pepper. The half hour should now be up and the dough will have increased in size considerably. Spread a little flour on the work surface and in the pan and roll out the dough. The base can be up to half a centimeter thick, and please don’t forget the edges. Line the dish with the pastry, spread the leek filling, loosely drape the salmon slices on top, spread the cheese cream on top, and bake at 200°C for about 40 minutes. I set my oven to fan-assisted, but please remember that every oven bakes differently. The quiche should be done when it’s golden brown. This recipe is easy to vary, substituting individual ingredients or even all of them for something else. It all depends on your taste and preference. We make quiche about twice a week because it’s quick, tastes great, and is a great way to use up leftovers.