Kale and salmon quiche

Ingredients:

• For the shortcrust pastry if homemade:
  • 175 g buckwheat flour (I like the flavour of buckwheat with salmon but you can also use normal flour)
  • 50 g greek yogurt
  • 50 g soft butter
  • 1 egg
  • Italian herbs mix
  • Salt
• For garnish :
  • A medium kale
  • 3 eggs
  • 25 cl of soy milk or other milk of your choice
  • 150 g smoked salmon
  • Salt and pepper
  • A handful of grated cheese of your choice

Instructions:

1. Prepare the dough: (You can also use a kitchen robot or ready to use puff pastry).
2. Pour all the ingredients in a salad bowl then knead the dough by hand, form a ball and keep aside in the fridge.
3. Prepare the filling:
4. Wash the kale thoroughly and cut the leaves roughly.
5. Steam them for about 5 minutes.
6. Drain and press the leaves in your hand to remove excess water.
7. Finely mince.
8. Beat the eggs and soy milk, salt and pepper.
9. Cut the salmon into thin strips.
10. Add it to the mixture as well as the kale.
11. Preheat the oven to 180 ° C, then roll out your dough.
12. Place in a pie pan covered with baking paper.
13. Pour the filling on top and sprinkle some grated cheese (I used mozzarella).
14. Bake 35 to 40 minutes.
15. Enjoy with a salad.