Smoked Salmon & Leek Quiche
This creamy and savory quiche with fresh vegetables and smoked salmon is the right way to start the day!
Ingredients
Pie Crust
- 1 cup butter
- 1/2 tsp salt
- 2 cups flour
- 1 egg yolk
- 3 tbsp water
Filling
- 2 leeks halved and sliced
- ½ onion thinly sliced
- 1 tablespoon of butter
- 3 cloves of garlic minced
- 1 4 oz package of smoked salmon
- 2 eggs beaten
- 1.5 cups gruyere cheese
- 4 tbsp crème fraiche (sour cream works too)
- 6 tbsp milk
- 1 tsp nutmeg
- Salt and black pepper to taste
Instructions
Pie Crust
- Pull the butter out of the fridge 30 minutes prior to starting the dough to allow it to soften. Once the butter is softened, put the flour, salt, and butter in a large bowl and incorporate the butter until you have a sandy consistency. Add the egg yolk and water and knead for a few minutes until the dough forms a smooth ball.
- Preheat oven to 425 degrees. Let the dough rest in the fridge for 15 minutes before rolling it out and shaping into a circle. Place it in a pie dish and crimp the edges. Prebake it in the oven for 5 minutes.
Filling
- In a large pan on medium-high heat, saute leeks and onion for about 5 minutes before adding the garlic and letting it cook for another 5 minutes or until the leeks and onions are nice and soft. Then, add 2 tbsp crème fraiche, salt, pepper, and nutmeg and mix well to incorporate. Pour this mixture into the pre-cooked pie crust. Layer over half of the salmon slices and set aside.
- In a separate bowl, mix together the eggs, milk, cheese, salt, pepper, and another 2 tbsp crème fraiche. Pour this egg mixture on top of the leek, onion, garlic and salmon base, and top with the rest of the salmon slices. Sprinkle over a bit more cheese and bake for 30 minutes.
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2 thoughts on “Smoked Salmon & Leek Quiche”
Meanwhile, heat oil in a small frying pan over a medium-low heat. Add leek and cook stirring occasionally for 10 minutes until soft. Reduce heat if leek starts to brown. Place in a bowl and set aside to cool slightly. Spread leek over base of pastry shell. Top with salmon and brie. Place eggs, cream, milk, dill, salt and pepper in a medium bowl and whisk until combined. Carefully pour over filling. Bake 35 minutes or until just set.
Yum! Brie sounds great with it 🙂