Salmon quiche

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g butter
• 1 egg(s)
• 2 tbsp milk
• 1 pinch of salt
• Butter for the mold
• 300 g smoked salmon, in thin slices
• 750 g leek
• 2 tbsp butter
• 4 eggs
• 6 tbsp crème fraîche
• ½ tsp salt and pepper, white
• 1 pinch of nutmeg
• 1 tsp lemon juice

Instructions

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

for a springform pan of approx. 26 cm

For a 26cm springform pan or tart pan. Knead the flour, butter, egg, milk, and salt into a smooth dough. Shape the dough into a ball, wrap in cling film, and let it rest in the refrigerator for about 30 minutes. Trim the leek and cut into wide rings, then sauté in the heated butter for about 6 minutes, then let it cool. Cut the salmon into thin strips. Whisk the eggs with the crème fraîche, stir in the leek and salmon, and season with salt, pepper, nutmeg, and lemon juice. Line the pan with the dough and pour in the vegetable mixture. Bake the quiche in a preheated oven at 200°C (top/bottom heat) for about 30-35 minutes.