QUICHE LORRAINE WITH SALMON TUNA

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• 200gr. smoked salmon into strips
• 150gr. tuna
• 2 sping onions
• 3 leeks, white part only
• 40gr. olive oil
• 30gr. dill
• 400ml. sour cream
• 4 eggs
• 100gr. cream cheese
• Salt flakes and freshly grounded white pepper

For the filling

In a pan with the olive oil, sauté the chopped onion with the leek.

In a bowl, blend the cream with the eggs and add all ingredients together.

Season with salt and pepper and pour the mixture into the filo cup.

Bake for 20-25 minutes at 180°C.