Salmon quiche

Preparation

• 1
  Mix Kölln instant oat flakes with spelled flour. Cut the cold butter into small pieces, add it to the flour mixture and knead together with the egg, apple cider vinegar and 4 tablespoons of water to form a smooth dough. Place in the refrigerator for about 30 minutes.
• 2
  Preheat oven. Roll out the dough on a floured work surface, place it in a greased quiche mold (Ø 28 cm), form an edge and prick it several times with a fork. Place baking paper on the base, add chickpeas and blind bake for about 10 minutes.
• 3
  Rinse salmon under cold water, pat dry and cut into cubes. Peel the onion and cut it into small pieces. Wash spinach leaves and cut into strips. Roughly chop the walnuts. Pluck the rosemary needle and cut it into small pieces. Mix cream cheese with egg, onion, spinach, walnuts, rosemary and salmon and season with salt and pepper. Spread the filling on the pre-baked quiche base. Cut the pear and goat cheese into thin slices and arrange on the quiche. Bake the quiche in the oven, let it cool slightly and enjoy warm or cold.
• 4
  Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 35 minutes Preparation time: approx. 35 minutes (without waiting time)
• 5
  For a special taste experience, drizzle the quiche with a little honey shortly before the end of the baking time and top with several sprigs of fresh rosemary.