Quiche with salmon and mushrooms

1. Stage

Cut leeks lengthwise and rinse and slice.

2. Stage

Wash, dry and slice the mushrooms.

3. Stage

Pour into a frying pan with oil.

4. Stage

Lightly fry, stirring.

5. Stage

Grate boiled potatoes or take prepared mashed potatoes.

6. Stage

Beat the eggs (I replaced one egg with egg powder-1 tbsp.) and pour the milk or cream.

7. Stage

Transfer the roasted mushrooms and leeks to the mashed potatoes.

8. Stage

Slice the fresh salmon into small pieces. I have frozen fillet trimmings.

9. Stage

Add the fish to the stuffing. Salt and pepper the stuffing.

10. Stage

Thaw the dough, roll out the circle base and then the flank strips.

11. Stage

Make a basket of dough in a cake tin, pierce the bottom with a fork and fill it with the filling. I sank slices of yellow tomato on top.

12. Stage

Bake at 200* in an electric oven with a fan for 40 minutes.

13. Stage

I left the pie to cool in the oven to allow the filling to set.

14. Stage

Transfer the quiche to a board or flat plate.

15. Stage

Now it's easy to divide the pie into portions.

16. Stage

The pie holds its shape well. It can be reheated if desired.

17. Stage

Help yourself!