thaw
200g green beans
2 pieces of wild salmon
put ice cubes in glass to cool water (need 3 TBSP)

220g Spelt flour
1 stick butter (cold), cut into slices
2 stalks of green onion
2 garlic
1 very large onion
5 eggs

optional some slices cheese for topping

—–
in the round food processor with the dough blade (!)
220g Spelt flour
1 stick butter (cold), cut into slices
1/2 tsp salt

on speed 2 for 1 minute, till texture sandy
add 1 TBSP cold water at a time – 3 TBSP total
The flour should turn into a ball of soft dough
make a disk, wrap in envoplast and cool for 30 min in fridge

while dough cools down

preheat oven to 390 F

roll dough on the floured surface very thin
roll around the rolling pin and unroll over the large low quiche form (11 1/2 inches)
place form in freezer for about 10 minutes

place baking paper and cooking beans

pre-cook the dough for 20 min.

remove beans

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TM6
1 onion
2  cloves of garlic
2 stalks of green onion
1 TBSP oil
3 seconds, speed 5

scrape down
105 C, 10 minutes, speed 1

add to TM6
200 g green beans
(don’t add any liquid)
1/2 Tea Salt
5 minutes, 120C, reverse speed 1.5

in ‘single serve’ mixer
1/3 cup olive oil
2/3 cup soy milk

in large metal bowl whisk together:
5 eggs
1/2 tea salt
add ‘false cream’

precut salmon, get skin off

add salmon to TM6
4 minute, reverse speed 3

Add content of TM56 to the large metal bowl and mix together with the cream/egg mixture

when the dough is pre-cooked,
take out beans
pour in mixture
cover with slices of cheese
sprinkle some roasted paprika

lower temp to 360
bake for 35 minutes

let cool for at least 10 minutes (better 20)