Salmon quiche

Ingredients for 4 servings:

• 125 g flour
• 1 pinch of salt
• 75 g butter, chilled
• little water, cold
• 400 g smoked salmon
• 125 g mascarpone
• 1 tbsp horseradish
• 2 eggs
• 125 ml milk
• 125 ml cream
• 1 tbsp flour
• salt and pepper
• dill
• chives
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the base, sift flour and salt into a bowl. Cut the cold butter into small pieces and add it, then knead everything with your hands until crumbly. Add a little cold water to form a firm dough. The dough should still have a firm consistency and not be too slippery. Roll out the dough on a floured surface to about 30 cm and line a greased springform pan with it. The edges should be about 3-4 cm thick so that the filling doesn’t leak out later. If you prefer a crispier crust, roll out the dough thinly. Cover with baking paper or aluminum foil, fill with dried beans, and refrigerate for 30 minutes. Meanwhile, preheat the oven to 190°C. Bake the base blind in the oven for about 10 minutes, then remove the beans and baking paper and bake for another 5 minutes. For the filling, mix the mascarpone and horseradish. I always use a little more horseradish, because otherwise you hardly taste it at the end. Spread the mascarpone and horseradish mixture evenly over the pastry base. Arrange the salmon pieces in ribbons and arrange them on the pastry base. Combine the milk and cream. Whisk the eggs and mix them with the cream. Mix 1 tablespoon of flour with a little milk and add it to the milk and cream mixture. Season to taste with salt, pepper, dill, and/or chives. Pour the egg and cream mixture over the salmon and bake at approximately 200-250°C for about 30-40 minutes. The quiche is ready when the inside is firm and the surface is nicely browned.