Zubereitung

1. 1

   Quickly work the flour, butter, a pinch of salt and 3 tablespoons of cold water into a shortcrust and chill for 30 minutes.

2. 2

   Soften the leeks in a little butter. Roll out the dough, line a tart tin and prick the base several times.

3. 3

   Spread the leeks and salmon cubes over the base. Whisk the eggs, cream, salt, pepper and nutmeg and pour over the top.

4. 4

   Bake the quiche in a preheated oven at 190 °C until the custard has set and the surface is golden brown.