Quiche of smoked salmon |  |
1 Mix the dice of butter with the flour and rub into small grains. Add water, egg and salt and knead into dough.
2 Form 2/3 of the dough into a round ball, flatten it a little and wrap it in plastic foil. Do the same with the remaining dough. Leave the dough balls to cool in the fridge for one hour.
3 Preheat the oven to 320°F. Take the dough from the fridge and roll out the larger ball into a round slice which covers a 10 in Ø springform. Do the same with the smaller ball (this slice will form the cap of the quiche). Grease the form with butter or use oven paper.
4 Sauté the onion in the 3 tbsp butter. Add the salmon, chives, garlic and spinach, turn off the gas and leave the mixture to cool a bit.
5 Cover the base of the form with the salmon mixture. Beat the eggs with the milk, single cream and pepper and pour this over the salmon.
6 Cover the quiche with the second dough slice. Press the edges of the dough towards each other and bake the quiche golden brown and ready in the oven for 30 minutes.
The quiche can be served both cold and hot.