Summary

Ingredients

For the dough:

• 200 g wheat flour
• 100 g butter
• 1 egg (s)
• 2 Table spoons milk
• 1 pinch (s) salt

For covering:

• 300 g smoked salmon, thinly sliced
• 750 g leek
• 2 tablespoon butter
• 4 egg (s)
• 6 tablespoon crème fraîche
• 0.5 teaspoon ½ salt and pepper, white
• 1 pinch (s) nutmeg
• 1 teaspoon lemon juice
• Butter, for the mold

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Instructions

1. For a 26 springform pan or tart pan.
2. Knead a smooth dough from the flour, butter, egg, milk and salt. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
3. Clean the leek and cut into wide rings, then sauté in the heated butter for about 6 minutes, let cool.
4. Cut the salmon into fine strips.
5. Whisk the eggs with the crème fraîche, mix in the leek and salmon, season with salt, pepper, nutmeg and lemon juice.
6. Line the mold with the dough and pour in the vegetable mixture. Preheat the oven to 200 ° and bake the quiche for 30-35 minutes.