Salmon Leek Quiche

Ingredients

• 0.5 cube fresh yeast (ca. 21 g)
• 250 g flour
• 1 pinch salt
• 2 tbsp olive oil
• 350 g salmon fillet
• 1.5 stalks leek
• 2 tbsp butter
• 3 cloves garlic (finely chopped)
• 4 eggs
• 60 g freshly grated Gruyère cheese
• 250 ml whipping cream (at least 30% fat content)
• 1 tsp Cornstarch
• pepper (ground)
• 60 g soft butter
• 100 g breadcrumbs
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Dissolve the yeast in 120 ml lukewarm water.

2. 2.

   Mix the flour with salt, place in a bowl, press a well in the center, and pour the yeast mixture with oil into the well. Knead by hand or with an electric mixer until smooth, cover and let rise in a warm spot for 1 hour. If the dough is too wet add more flour; if too dry add a little lukewarm water.

3. 3.

   Meanwhile, wash the salmon, pat dry and roughly cube it. Slice the leek lengthwise, rinse, clean and cut into rings. Sauté in hot butter for about 5 minutes, let cool slightly, then mix with salmon and garlic in a bowl.

4. 4.

   Whisk the eggs in another bowl. Add cheese, cream, cornstarch, salt and pepper; stir well.

5. 5.

   Roll the dough on a floured surface larger than the pan, line a greased quiche tin, lifting the edges to form a rim. Spread the salmon mixture over the dough, pour the egg‑cheese‑cream blend on top, and bake in the preheated oven for 15 minutes.

6. 6.

   Prepare streusel by mixing butter with breadcrumbs and parsley; sprinkle over the quiche and bake another 20–25 minutes. If needed cover with foil to prevent darkening.

7. 7.

   Remove from oven, let cool slightly, slice into pieces and serve warm.