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Leek and salmon quiche, flaxseed pastry
Instructions
- 1. Prepare the pastry. Crush the flaxseeds with a pestle. Mix the flour and butter in pieces with your fingertips. Add the egg yolk and flaxseeds. Knead until you get a smooth dough, adding water gradually. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.
- 2. Peel and slice the leeks into 2 cm rounds, rinse them. Sauté them over low heat for about 15 minutes in a pan with a little oil, covering them halfway through cooking: they should be tender.
- 3. Preheat the oven to 180°C (350°F). Cut the salmon into large cubes. Whisk the eggs and mix them with the cream and chopped dill. Season with salt and sprinkle with ground mixed peppercorns.
- 4. Roll out the pastry, line a buttered tart pan with it, prick it with a fork and brush it with mustard. Arrange the leek slices and salmon cubes and pour the cream mixture over them. Bake for 25 minutes. Serve hot.
Ingredients for servings
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250 g of wheat flour -
100 g of salted butter -
1 egg yolk -
5 cl of water -
2 tablespoon of flaxseed -
20 cl of thick sour cream -
3 eggs -
2 large leek -
2 salmon fillet (skinless) -
1 small fresh dill -
1 tablespoon of whole grain mustard -
1 5-pepper blend -
1 olive oil -
salt (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value848 kcal42 %
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Fat53,22 g76 %
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of which saturated27,16 g136 %
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Carbohydrates51,68 g20 %
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of which sugar7,3 g8 %
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Protein34,3 g69 %
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Fibers7,73 g?
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More data
* As an indication, before cooking, RDA of the EU.