Leek and salmon quiche

Name: Leek and salmon quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Flour; 125 g Butter; 4 Eggs (size M); 7-10 Tbsp Salt; 600 g Leek (approx. 1 1/2 sticks; leek); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g fresh salmon fillet; 150 g Fresh cream; 2 TEASPOONS grainy mustard; 75 g Comté cheese; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Flour
125 g Butter
4 Eggs (size M)
7-10 Tbsp Salt
600 g Leek (approx. 1 1/2 sticks; leek)
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g fresh salmon fillet
150 g Fresh cream
2 TEASPOONS grainy mustard
75 g Comté cheese
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a springform pan (26 cm Ø). Roll out the dough round (approx. 32 cm Ø) on a floured work surface.
2
Line the mould with the dough, prick the dough base several times with a fork and chill the mould for about 30 minutes.
3
In the meantime clean, wash and cut the leek into rings. Heat the oil in a large pan. Sauté the leeks for 2-3 minutes, turning them over. Season with salt, pepper and a little nutmeg. Wash the fish, dab dry and cut into cubes of approx. 3 x 3 cm.
4
Mix 3 eggs, crème fraîche and mustard. Season with salt, pepper and nutmeg.
5
Pre-bake the dough in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the mould from the oven. Spread leek and salmon on top. Pour egg-cream-fraîche over it.
6
Grate the cheese and spread on top. Bake at the same temperature for 35-40 minutes. Remove the tart. Serve with radicchio-dill salad.