Leek Quiche with Spinach and Salmon

Summary

Ingredients

For the yeast dough:

• 0.5 ½ cube yeast, OR:
• 1 pack dry yeast
• 150 ml milk, lukewarm
• 250 g flour, type 405 or a more rustic flour
• 3 tablespoon olive oil

For the filling:

• 250 g spinach leaves, frozen, thawed, squeezed out
• 1 leek
• some butter to sweat
• 80 ml white wine, drier
• a bit salt
• some pepper
• 200 g smoked salmon
• 200 g cream cheese, with chives
• 50 ml milk
• 3 egg (s)
• some thyme, dried
• 0.5 ½ bunch parsley, fresh
• Flour, for the work surface and the mold

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Instructions

1. Dissolve the fresh yeast in the milk or mix the dry yeast with the flour and add the other ingredients. Knead a smooth dough out of it and let it rise in a warm, draft-free place for about 30 minutes.
2. While the dough is rising, cut the leek into small pieces, wash, dry and sweat briefly in the butter, then add the spinach and deglaze with the white wine. Simmer until the liquid has evaporated. Season a little with salt and pepper.
3. Now the oven is preheated to 200 ° C circulating air. Whisk the cream cheese with the milk and eggs, stir in the parsley and thyme and also season with salt and pepper.
4. The half hour should now be over and the dough has enlarged significantly. Spread some flour on the work surface and in the mold and roll out the dough. The bottom can be up to half a centimeter thick and please don`t forget the edge. Line the mold with the dough, spread the leek filling in it, drape loosely with the salmon slices, spread the cheese cream over it and bake at 200 ° C for about 40 minutes. I set my oven to fan-assisted mode, but please don`t forget that every oven bakes differently. When the quiche is golden yellow, it should be done.
5. You can vary this recipe very well and replace individual ingredients or even all of them with something else. According to your taste and your wishes. We have a quiche about twice a week because it`s quick, tastes great and you can also use leftovers in it.