Salmon Quiche with Pears and Camembert

In a bowl, combined flour and salt. Add diced butter and stir quickly until crumbly. Add 1 egg and knead with your hands or a food processor until you can form a ball. Add a couple of tablespoons of cold water if the dough is too dry. Wrap the dough with cling film and refrigerate for at least 30 minutes. Preheat oven to 180ºC or 350ºF.

Grease a 29 cm or 11-inch round form with butter and pinch off the dough in pieces, spreading it over the bottom and the sides. I used a wooden dough roller, which is great for rolling pizza as well. Slightly pierce all over the surface with a fork. Bake for 20 minutes until golden. Remove from oven.

Meanwhile, prepare the filling: In a bowl, beat 4 remaining eggs and season with salt and pepper. Add the heavy cream and mix well. Cut smoked salmon into pieces, slice pears into wedges and sprinkle everything with lemon juice. Chop the leek. Slice the camembert into wedges.

Arrange smoked salmon, pears, leek and camembert on the crust. Add olives and pour the egg mixture on the dough. Sprinkle with ground chili flakes. Bake for about 22 minutes. Season with salt and pepper to taste and serve with arugula. Bon appetit!