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!