Salmon and leek quiche
Meltingly tender, generous, and easy to prepare, this salmon and leek quiche combines the sweetness of leeks softened in butter with the tenderness of fresh salmon in a creamy, nutmeg-scented filling. A seasonal classic, perfect for a weeknight dinner with a green salad, or cut into small squares for an appetizer.
Ingredients · Servings 6
- 1 Shortcrust pastry
- 2 Leek(s)
- 250g Fresh Salmon
- 3 Egg(s)
- 20 cl Fresh cream
- 10 cl Semi-skimmed milk
- 20 g Butter
- 1 pinch of nutmeg
- 1 pinch(s) of salt
- 1 pinch(s) of pepper
Method · 55 min
- Preheat the oven to 180°C (350°F). Unroll one shortcrust pastry sheet into a 26cm (10-inch) tart tin, leaving the baking paper underneath, and press the pastry well up the sides. Prick the base with a fork and chill while you prepare the filling.
- Remove the greenest part of the two leeks, halve them lengthwise, wash them thoroughly, and then slice them thinly. Gently cook them in a pan with 20g of butter over low heat for 10 minutes, stirring frequently, until they are soft and have released their water. Season lightly with salt and pepper.
- Remove the skin and any bones from the 250g of fresh salmon, then cut it into approximately 2cm cubes. Keep chilled.
- In a bowl, whisk together the 3 eggs with 20 cl of crème fraîche and 10 cl of semi-skimmed milk. Season with salt, pepper and a good pinch of grated nutmeg, then whisk until well combined.
- Spread the two softened leeks over the shortcrust pastry base, add the 250g of diced salmon, then pour the egg, cream, and milk mixture over the top. Bake for 35 minutes, until the quiche is golden brown and set in the center. Let it rest for 5 minutes before unmolding and serve warm or at room temperature with a green salad.
- Shortcrust pastry(ies): 1
- Leek(s): 2
- Fresh salmon: 250 g
- Egg(s): 3
- Fresh cream: 20 cl
- Semi-skimmed milk: 10 cl
- Butter: 20 g
- Nutmeg: 1 pinch(s)
- Salt: 1 pinch(s)
- Pepper: 1 pinch(s)
