Salmon quiche

Ingredients for 4 servings:

• 200 g flour
• 90 g butter (cut into cubes)
• 2 tbsp water (ice water)
• 400 g smoked salmon
• 125 g double cream cheese
• 80 g ricotta
• 3 eggs, lightly beaten
• 3 spring onions
• Beans, dried or rice for blind baking!!!

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

This recipe is for a 20cm dish (pie or quiche dish, but a springform pan will also work). Preheat oven to 180°C. Sift flour into a bowl, add butter cubes, and knead for about 2 minutes until finely crumbly. Add ice water (you can use more than specified if needed) and knead the dough on a floured surface until smooth. Grease a baking dish, roll out the dough, and place it in the dish. Chill for another 20 minutes, if necessary. Cover the base of the dough with a piece of baking paper, add dried beans or rice, and blind bake for 10 minutes. Then remove the paper and pulses and pre-bake for another 10 minutes until golden brown. For the filling, finely chop the salmon and spring onions. In a blender, mix the cream cheese, ricotta, and eggs for about 30 seconds until smooth, then add the salmon and spring onions. Pour into the pre-baked dough and bake for 30 minutes. Serve with a green salad and a nice white wine.