For the wild garlic-smoked salmon quiche, preheat the oven to 190°C. Put the quiche dough into the baking pan, prick the bottom several times with a fork. Sauté the diced shallots in a little olive oil.
They may darken a little! Mix curd cheese, sour cream and eggs until smooth, season with salt and pepper.
Cut large wild garlic leaves once or twice, otherwise add whole, as well as coarsely chopped smoked salmon and shallots.
Mix everything well and pour on the prepared dough. Bake for about 35 minutes on lower to middle rack. If the dough should become too dark, cover with aluminum foil!