Prepare the products. Oil in advance remove from the refrigerator, but the water, on the contrary, in advance and refrigerate. As a precaution.
Sifted flour. I took 2/3 wheat and 1/3 whole wheat flour from spelt. Add salt.
Then add the butter, cut into cubes and RUB your hands well into a homogeneous crumb.
Put the yolk. I also added some nutmeg for the flavor. Quickly knead the elastic dough. Hands on the stick should not, if sticky, add flour. If on the other hand is not going into a ball, add another 1-2 tablespoons of ice water.
In a film or bag, send it to the fridge for an hour. By the way, the short dough retains its properties during freezing. That is, you can make several portions of the test and defrost as needed.
Meanwhile, disassemble the cabbage into inflorescences, blanch separately in boiling, salted water for 5-7 minutes, trying not to digest. Put it in a colander and let it cool.
Fish cut into small cubes, trying to completely free from the bones. Add to the cooled cabbage.
Cut the leek into small pieces and send it there. All gently mix in a wide bowl.
Roll out the dough thickness of about 5 mm and spread in form d 22 sm. Repeatedly prick with a fork. Spread the filling on the dough.
Curd cheese, cream, 2 eggs and the remaining protein from the dough, beat. Add salt and pepper to taste. Keep in mind that the fish is salty.
Evenly pour the filling, trying to make it leak into the filling. To do this, I slightly push it with a knife..
Put in a hot oven (180*C) for 20 minutes. Then remove, sprinkle with grated cheese and again in the oven until ready and Browning cheese.
Let the quiche cool down for an hour and serve. Quiche is nice and warm, and cold, but warm all the same delicious.