Quiche with salmon and mushrooms

Grind flour, butter and a pinch of salt into a granular mass with the help of a food processor.

Add ice-cold water at a time (about 100 ml) until a coherent dough is formed. Knead a ball with your hands and place this ball wrapped in foil in the fridge for one hour.

Preheat the oven to 200ºC. Meanwhile poach the salmon fillet just cooked in the fish stock. Cut the drained salmon into small pieces.

Fry the mushrooms in half the butter and drizzle with lemon juice.

Beat the eggs in a bowl with a hand mixer and add the flour, milk and whipped cream while beating. Spoon the fried mushrooms, pieces of salmon, parsley and salt and pepper.

Roll out the dough ball and coat a quiche or cake tin with butter. Prick holes in the soil with a fork.

Fill the shape with the salmon mushroom filling. Sprinkle with the grated cheese. Bake the quiche in the oven for about 40 minutes. Cut the quiche into the desired number of points.