For the dough, mix flour, baking powder, caraway seeds (you can also omit) and 1 pinch of salt. Knead with curd, milk and oil to a smooth dough, refrigerate for about 1 hour. Line the greased quiche pan with the dough and raise a rim about 2 cm high. Prick the dough slightly with a fork.
For the topping, cut the leeks into fine rings and fry in the butter until almost done and let cool. Mix the sour cream and horseradish and spread on the dough.
Then spread the salmon and leeks on top. Finally, prepare the glaze with eggs, flour, milk, cream and some dill, add salt and pepper and pour evenly over the salmon and leeks.
Bake at 200° convection oven for 20 – 25 minutes.