Quiche with Smoked Salmon

Put the flour, cold butter pieces, water and a little salt in a wide bowl and knead well with a food processor. Form the short pastry into a ball, wrap in plastic wrap and refrigerate for at least 120 minutes. Grease a coated quiche dish (or round baking pan) with butter. Roll out the dough and place it in the baking dish. Spread the dough evenly so that there is a two to three inch high edge.

Mix the topping and the mascarpone sauce with the horseradish and spread it on the dough.

Cut the smoked salmon into strips and spread loosely evenly in the dish. Stir through eggs, milk, whipped cream, egg yolks. Add finely chopped dill and a little salt and pepper. Pour the mixture over the salmon pieces and the quiche dough. Preheat the oven to 200 °C. Bake the quiche on the lowest rack for 30 to 35 minutes. Cool a little before slicing.

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