Fresh salmon and leek quiche
by Tavolino
A tasty and balanced quiche, combining the sweetness of melting leeks with the delicate taste of fresh salmon, all in a crispy shortcrust pastry.
Ingredients
- Flour 200 g
- Butter (for the pastry) 100 g
- Cold water 60 ml
- Salt 6 g
- Leeks 3
- Fresh salmon 350 g
- Eggs 4
- Dill 1 bunch
- Heavy cream 250 ml
- Nutmeg 1 pinch
- Pepper to taste
- Butter (for cooking) 1 knob
Preparation
- 1
Mix 200 g of flour, 6 g of salt and 100 g of butter in a bowl until you get a sandy texture.
- 2
Gradually incorporate 60 ml of cold water until a smooth dough forms.
- 3
Form a ball, wrap it and let it rest for 30 minutes in the refrigerator.
- 4
Roll out the dough and line a buttered mold. Prick the bottom with a fork.
- 5
Cover with parchment paper and pie weights, then blind bake for 10-15 minutes at 180 °C.
- 6
Wash the 3 leeks and cut them into thin strips.
- 7
Sauté the leeks for 10 minutes over medium heat with 1 knob of butter in a pan.
- 8
Season the leeks with salt, pepper and 1 pinch of nutmeg.
- 9
Cut 350 g of fresh salmon into cubes and spread them over the pre-baked pie crust.
- 10
Add the cooked leeks over the salmon.
- 11
Whisk 4 eggs with 250 ml of heavy cream and 1 bunch of chopped dill in a bowl.
- 12
Pour the egg mixture over the filling in the mold.
- 13
Bake the quiche for 35 to 40 minutes at 180 °C until golden brown.