Knead flour, 1 tbsp. curd, butter and 1 pinch of salt into a smooth dough. Grease a quiche pan (approx. 26 cm) and line with breadcrumbs. Roll out the dough on a floured surface, spread it out in the form and raise a rim.
Rinse and clean the spring onions and cut into thin rings. Blanch in salted water, drain, rinse and drain well.
Rinse peppers, cut in half, clean, seed and dice.
Heat the olive oil in a frying pan and sauté the vegetables.
Preheat the oven to 180 °C (convection oven 160 °C). Rinse and dry the salmon, cut into cubes and sprinkle with the juice of one lemon. Spread the vegetables and salmon evenly on the dough. For the glaze, mix the double cream cream cheese with the remaining eggs. Season heartily with salt, pepper as well as lemon zest and pour over the topping. Bake the quiche for 35-45 minutes. Cover with aluminum foil to prevent it from getting too dark. Serve garnished with radish slices and dill.
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