Ingredients

Shortcrust base
sour cream
3 Tbs
butter (small frozen cubes)
0.50 cup
120 g
4.20 oz
3.96 fl oz
egg
1 pc
salt
pinch
baking soda
0.50 tsp
2.46 ml
flour
1.25 cup
285 g
9.98 oz
9.40 fl oz
additional flour (optional)
2 tbsp
30 g
1.05 oz
0.99 fl oz
Filling
salmon
1 cup
250 g
8.75 oz
8.25 fl oz
cheese
0.50 cup
100 g
3.50 oz
3.30 fl oz
leek
1 pc
cream 20-33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
eggs
2 pc
salt
to taste
butter for frying the leek
1.75 tbsp
25 g
0.88 oz
0.82 fl oz

Method

When the quiche is baked and the filling has stabilized, you will have only one desire - to eat two pieces at once! And the best part about such pastries is that you can endlessly experiment with the filling options: vegetable, meat, mushrooms...

Use your imagination, and the result will surprise you!

Shortcrust base

The calculation in the recipe is for a 17cm (6.70 inch) mold.

  • Combine all the ingredients, and knead the dough.
  • Place it in the freezer for 30 minutes.

The filling

  • Cut the leeks into rings or strips, and lightly fry it until soft.
  • Grate the cheese.
  • Mix the eggs with the cream and the cheese.
  • Cut the fish into slices or strips.
  • Add the fish and the onion to the cream cheese mass, and mix.

Baking

  • Roll out the dough, put in in a mold, and prick with a fork.
  • Spread the filling. I additionally spread a few pieces of fish and onions ot top.
  • Bake the quiche in the oven preheated to 180C (356F) for 45 minutes. Then turn off the upper heat, and bake the quiche for another 10 minutes at 150C (302F).