Savory Salmon and Leek Quiche Recipe

Combine half of the flour with the frozen butter in a food processor, or rub them together by hand or with a grater and all the flour until the mixture resembles crumbs. Add the *sour cream*, *egg*, *salt*, and *quenched baking soda* to the mixture.

Knead the dough until smooth, then roll it out to a thickness of 0.5-0.7 millimeters (roughly the thickness of a card). Place the dough in a quiche pan, prick the base with a fork, and refrigerate until needed.

Cut the leek into three segments (use only the white and light green parts), then slice each segment lengthwise into strips about 1-1.5 centimeters (0.5 inches) wide. Sauté the leek strips in *butter* until they soften.

Chop the salmon into small pieces. In a bowl, mix *eggs* with *cream*, add grated *gouda*, the chopped *salmon*, and the sautéed *leek*. Stir gently to combine.

Preheat your oven to 180°C (350°F). Pour the prepared filling into the chilled quiche crust, evenly distributing the ingredients.

*Bake* the quiche for 45 minutes in the preheated oven. After this time, turn off the upper heating element, reduce the temperature to 150°C (300°F), and continue baking for an additional 10 minutes, until the quiche is set and golden.

Upon completion, you may sprinkle a *fine crumb of Parmesan* on top for added flavor.