For a baking tray of 28 cm ø Cut the leek into rings and stew in the butter until soft. Extinguish with the white wine, bring to a boil and make until all the liquid has evaporated. Cool the leek.
Put the curd with the milk, eggs and grated cheese in a large enough bowl and mix well. Season the mixture with paprika powder, salt and pepper.
Cut the salsiz into cubes, add to the glaze with the leek and mix well.
Spread the puff pastry on the baking sheet. Spread the leek mixture evenly on it. Bake the leek quiche in the oven at 220 degrees for about half an hour.
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