Salmon and Spring Onion Quiche

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 1 egg
• 140 g butter
• 400 g smoked salmon fillet (skinless)
• 2 bunches spring onions
• 250 g crème fraîche
• 3 egg yolks
• 200 ml whipping cream
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 20 g butter

Instructions

1. 1.

   For the dough, mix flour with salt, sift onto the work surface, make a well in the center, crack the egg into it and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 190°C (375°F) with upper and lower heat.

3. 3.

   Cut the salmon fillets into bite-sized pieces. Wash, trim, and slice the spring onions diagonally into thin rings.

4. 4.

   Whisk together crème fraîche, egg yolks, and cream. Season with salt, pepper, and nutmeg. Fold in the sliced spring onions.

5. 5.

   Roll out the dough on a lightly floured surface into a circle and place it in a greased tart pan, forming a rim that slightly overhangs.

6. 6.

   Spread the custard mixture over the dough and top with salmon pieces. Beat the remaining butter to create a ribbon pattern over the edge of the crust. Bake in the preheated oven for about 35 minutes until golden.

7. 7.

   Let the quiche rest before serving.