Salmon quiche with paprika, fennel and salmon

Name: salmon quiche with paprika, fennel and salmon
Total time: 115 min
Yield: 4
Ingredients: 250 gram flour; 125 gram butter; 1 egg yolk; 1 tablespoon water; 2 tablespoon olive oil; 1 paprika; 1 fennel bulb; 4 egg; 150 gram Greek yoghurt; 5 lemon; 2 tablespoon dill; 200 gram salmon fillet

Ingredients

Directions

Mix in a bowl the flour with a little salt, the cubes of butter, the egg yolk and the water and knead everything quickly with cool hands into a homogeneous dough.
If necessary, add a little more water if it remains too crumbly.
Form a ball of dough and leave it wrapped in cling film in the fridge for half an hour.
Roll out the dough on a floured surface to a thin round piece of thirty cm diameter.
Put it in the shape and press it firmly at the edge.
Let the cake base rest for another quarter of an hour in the refrigerator and in the meantime preheat oven to 190 ° C.
Cut the pepper into thin strips and scrape the fennel into thin strips.
Heat the olive oil in a frying pan and stir fry the pepper and fennel for three minutes until the vegetables soften.
Sprinkle some salt and pepper and spread the vegetables over the cake base.
In a bowl, beat the eggs with Greek yogurt, lemon zest, dill and some salt and pepper.
Spread this mixture over the vegetables.
Rub the diced fish in with some lemon juice, salt and pepper and press them into the egg mixture.
Slide the mold into a ridge in the middle of the oven and fry the cake in half an hour until golden brown and done.