Salmon and leek quiche

Ingredients for 4 servings:

• 200 g flour
• ½ tsp baking powder
• ½ tsp caraway powder
• 150 g low-fat curd cheese
• 4 tbsp milk
• 3 tbsp oil
• 2 stalk(s) leeks
• 200 g smoked salmon
• 2 tbsp butter
• 150 g sour cream or crème fraîche
• 2 tbsp horseradish, grated
• 2 eggs
• 1 tbsp flour
• 125 ml milk
• 125 ml cream
• some dill, finely chopped
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the dough, mix together flour, baking powder, caraway seeds (you can also omit them), and a pinch of salt. Knead with the quark, milk, and oil to form a smooth dough; chill for about 1 hour. Line a greased quiche dish with the dough and raise the edges to about 2 cm high. Prick the dough lightly with a fork. For the topping, finely slice the leek and fry in butter until almost cooked through, then let cool. Mix the sour cream and horseradish and spread on the dough. Then spread the salmon and leek on top. Finally, prepare the topping with the eggs, flour, milk, cream, and a little dill, season with salt and pepper, and pour evenly over the salmon and leek. Bake at 200°C fan-assisted oven for 20-25 minutes.