diff --git a/content/quiche.md b/content/quiche.md
index 986061c..2fac739 100644
--- a/content/quiche.md
+++ b/content/quiche.md
@@ -24,12 +24,11 @@ tags: ['cheese', 'French', 'Ham']
 
 1. Spread some butter on a 26cm Ø or two smaller baking tins and cover it with flour
 2. Sieve the flour, mingle the butter/margarine in small flakes.
-3. Add the salt.
 4. Form a depression in the middle of the flour and add spoons of water.
 5. Mix all ingredients by hand until the dough becomes a homogenious mass.
 6. Wrap the dough in aluminium foil and let it rest in the fridge for two hours (around -4 °C).
 7. Preheat the oven at 200°C.
-8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4cm. Form a crust on the sides.
+8. Spread the dough on a flour-covered surface. Roll it until it has a thickness of around 4mm. Form a crust on the sides.
 9. Use a fork to prick the dough for a more thorough heat penetration.
 10. Cut the ham in slices and distribute them evenly on the dough.
 11. Divide the yolk from the egg white.