1. 1

   Step 1

   Mix 200 g of flour, 6 g of salt and 100 g of butter in a bowl until you get a sandy texture.

2. 2

   Step 2

   Gradually incorporate 60 ml of cold water until a smooth dough forms.

3. 3

   Step 3

   Form a ball, wrap it and let it rest for 30 minutes in the refrigerator.

   Timer 30 min
4. 4

   Step 4

   Roll out the dough and line a buttered mold. Prick the bottom with a fork.

5. 5

   Step 5

   Cover with parchment paper and pie weights, then blind bake for 10-15 minutes at 180 °C.

   Timer 15 min
6. 6

   Step 6

   Wash the 3 leeks and cut them into thin strips.

7. 7

   Step 7

   Sauté the leeks for 10 minutes over medium heat with 1 knob of butter in a pan.

   Timer 10 min
8. 8

   Step 8

   Season the leeks with salt, pepper and 1 pinch of nutmeg.

9. 9

   Step 9

   Cut 350 g of fresh salmon into cubes and spread them over the pre-baked pie crust.

10. 10

    Step 10

    Add the cooked leeks over the salmon.

11. 11

    Step 11

    Whisk 4 eggs with 250 ml of heavy cream and 1 bunch of chopped dill in a bowl.

12. 12

    Step 12

    Pour the egg mixture over the filling in the mold.

13. 13

    Step 13

    Bake the quiche for 35 to 40 minutes at 180 °C until golden brown.

    Timer 40 min

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