Smoked salmon quiche

Ingredients for 4 servings:

• 1 egg(s)
• 130 g butter, cold
• 250 g flour
• 1 pinch of salt
• 1 tsp mustard seeds, yellow
• 400 g sour cream
• 3 eggs
• 1 tsp mustard, hot
• 2 tbsp horseradish (cream), from the jar
• Salt and pepper to taste
• 1 cucumber(s)
• 100 g spinach (baby spinach)
• 1 tbsp herb butter
• tbsp mixed herbs, e.g. dill, chives, basil
• 5 tbsp vegetable broth
• 150 g smoked salmon
• Pepper, to taste
• n. B. Horseradish, in shavings, fresh
• Oil or margarine for greasing

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Whisk the egg with 2 tablespoons of cold water. Cut the butter into pieces and quickly knead it with the flour and beaten eggs to form a smooth dough. Grease the quiche dish with oil or margarine and dust with flour. Line the dish with the dough, pulling up the edges. Chill the dough in the dish for about 30 minutes. For the topping, simmer the mustard seeds in a small saucepan with water for 10 to 15 minutes, drain into a sieve, refresh with cold water, and drain well. Mix the sour cream with the mustard seeds, mustard, and horseradish from the jar, and season with salt and pepper. Finely chop 100g of the smoked salmon and add it to the mustard cream. Preheat the oven to 190°C (top/bottom heat). Prick the dough in the quiche dish with a fork to prevent bubbles. Spread the mustard cream evenly over the dough. Bake the quiche on the lowest rack in the oven for about 20 minutes, then bake on the middle rack for about 25 minutes until golden brown. Peel the cucumber, halve it lengthwise, remove the seeds, and cut it crosswise into thin slices. Sort the spinach, wash it, and spin it dry. Heat the herb butter in a pan and sauté the cucumber over low heat. Add the spinach and herbs, heat briefly, and add the stock. Season with pepper. Cut the remaining smoked salmon into pieces. Arrange the cucumber and spinach mixture and the salmon pieces on top of the quiche. Grate fresh horseradish shavings over the top, if desired.