Put the flour on the worktop, make a well. Lay the eggs in the middle and the butter (cut into pieces) on the outside. Sprinkle the salt and grated cheese on top. Make a dough as quickly as possible, put it in foil and put it in the fridge. For a good half hour, better 1 hour. During this time I prepare everything else.

Cut the paprika into strips, cut the garlic into cubes. Lightly roast the pecans dry in a pan, let them cool down a little, then chop them into small pieces. The salmon is defrosted, pick a little, cut the spring onions into rings. Finely slice the red onion as well.

I used the leftovers from the tomato filling. In a blender jar with it, season the eggs, who also likes to add Ceyenne pepper, chopped herbs and the grated cheese. Mix by. Please preheat the upper and lower heat in the oven to 180 °, with circulating air I think 160 ° The baking pan (I have one where you can lift the base out after baking) or a quiche form does not matter. I make the butter well, dust it with flour so nothing sticks.

Roll out the dough, place it over the rolling pin this is the best way to do it. Place in the mold. The quiche molds have a wavy edge, press the dough down a little. If everything is as it should be, then quickly cut off the edge with a sharp knife. Do not bake blind. If you want, you can do that, then place baking paper on the dough, weigh down with lentils for about 15 minutes. Pre-bake.

I don't bake blindly: First the nuts, then the onions, the salmon, the vegetables, again nuts, don't forget the salts, and also the pepper. Everything in place, then sprinkle the royal cheese and egg mixture on top. Put it in the oven. Middle rail at 180 ° for a good 45 minutes. The color should be wonderfully light brown. If dough is left over, do not throw it away, because if you have the baking molds you can bake little cheese feet.

Well, enjoy your meal