Salmon Quiche

Knead all dough ingredients into a smooth dough and chill for about 30 minutes.

For the filling, mix sour cream or crème fraîche, cream cheese and eggs. Season to taste.

Roll out the dough, line a quiche dish (26 cm) with it, press firmly at the edge. Prick a few times with a fork and pre-bake in the preheated oven at 200 °C for 10 minutes.

Blanch fresh broccoli roses briefly, use frozen broccoli roses defrosted.

Evenly distribute the broccoli roses and the salmon sections on the dough, pour the cream cheese mixture over them. Bake for another half hour at 200 °C.

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