Mackerel Quiche

Ingredients

• 300 g flour
• 1 pinch salt
• 150 g cold butter
• 1 egg
• flour (for working)
• 2 stalks leeks
• 1 Garlic clove
• 2 tbsp butter
• 400 g smoked mackerel
• 1 bundle dill
• 4 eggs
• 250 ml Whipping Cream
• 250 g sour cream
• nutmeg
• pepper (from the mill salt)
• 100 g freshly grated cheese (e.g. Emmental)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and press a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg to the center and cut through all ingredients with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   For the filling wash, clean and slice leeks into rings. Peel and finely chop garlic, then sauté with leeks in hot butter for 2-3 minutes until colorless. Remove from heat and let cool. Remove skin from mackerel and, if necessary, remove bones. Cut into small pieces. Strip dill and chop. Mix eggs, cream and sour cream well, season with nutmeg, pepper and a little salt (smoked fish is intense).

4. 4.

   Divide the dough into quarters and roll each onto a floured surface to the desired size. Line tartlet tins with the dough and press down.

5. 5.

   Spread leeks and fish on the dough, pour the custard over them. Sprinkle cheese on top and bake in the oven for about 35 minutes until golden brown.