Quiche with leaf spinach and smoked salmon

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• ½ pack of baking powder
• ½ tsp, leveled salt
• 1 large egg(s)
• 300 g smoked salmon
• 600 g leaf spinach, frozen
• 1 onion(s)
• 1 bunch of parsley
• 2 tbsp butter
• ½ tsp vegetable broth, instant
• 1 tbsp, leveled salt
• 1 tbsp, leveled long pepper
• 200 g crème fraîche
• 100 g ricotta
• 2 eggs
• 1 lemon(s), organic, zest
• Nutmeg, freshly grated
• salt and pepper
• 3 tomatoes
• 150g Gorgonzola
• 1 egg(s) for brushing the dough

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

simply

Mix the flour, baking powder, salt, butter, and egg and knead into a smooth dough with your hands. Place the dough in the refrigerator for 20 minutes. Peel and finely dice the onion. Melt the butter in a saucepan and sauté the diced onion until golden brown. Add the spinach and let it thaw while stirring. After 2-3 minutes, stir in the granulated stock and season with salt and pepper. As much liquid as possible should evaporate. Place the spinach in a sieve and squeeze out the excess liquid. Wash the parsley, shake it dry, chop it with the stalks, and mix it into the spinach. Preheat the oven to 200°C (400°F). Grease the springform pan. Tear the salmon into small pieces with a fork. Mix the crème fraîche, ricotta, and 2 eggs well and season generously with the lemon zest, salt, pepper, and nutmeg. Roll out two-thirds of the dough on a lightly floured surface and place it in the pan. Form a rim. Mix the spinach and salmon and spread it on the dough, then pour the ricotta mixture over it. Roll out the remaining dough and cut into strips about 1 cm wide. Place the strips of dough diagonally in a lattice on the topping and press down lightly at the edges. Brush the strips of dough with a beaten egg. Halve the tomatoes and spread them on the topping. Sprinkle the Gorgonzola between the strips in flakes. Bake the quiche in the oven for about 35-40 minutes until golden brown. I like to enjoy it with a Trollinger or Lemberger.