For the celery quiche, mix the flour mixture with the salt in a bowl. Add butter in flakes and crumble finely with your fingertips. Add the curd and knead everything together with the dough hook of the food processor to a smooth dough.
Grease a cake springform pan. Roll out the dough. Spread it on the pan and make a rim of 2 1/2 to 3 cm. Let it rest for half an hour.
Preheat the oven to 200 degrees. Cover the edge of the dough with a strip of aluminum foil and prick the bottom of the dough several times with a fork. Pre-bake the base in the oven (middle shelf) for about 15 minutes. Then remove the foil edge.
In the meantime, wash the celery stalks and peel off any hard fibers on the top. Cut the celery into thin strips.
Heat water with a little oil and cook the celery in it for 8-10 minutes until firm to the bite.
Coarsely crush the coriander in a mortar, add to the vegetables and season with salt.
Grate the cheese and sprinkle half of it on the pastry base. Add the celery and sprinkle with the remaining cheese.
Mix crème fraîche, eggs and salt and spread over the vegetables.
Bake the celery quiche in the oven (bottom rack) for about 35 minutes, until the top is golden.