Smoked Salmon And Leek Quiche Recipes

SMOKED SALMON AND LEEK QUICHE

Steps:

• Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
• Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes.
• Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge.
• Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
• In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
• Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly.
• Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
• Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.

LEEK AND SALMON QUICHE

Steps:

• Sift the flour and salt into a bowl.
• Rub in the butter, until the mixture resembles fine breadcrumbs.
• Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
• Turn onto a lightly floured surface and continue to knead.
• Chill in the fridge for about 10- 15 minutes.
• Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
• Cover with baking paper, and fill with rice or beans, or pie weights.
• Bake blind for 7- 10 mins at 190 degrees C.
• Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
• Drain the salmon, and remove the bones.
• You can remove the skin also, but I usually leave it on.
• Beat eggs with cream, season with salt and pepper.
• Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
• top with the salmon.
• Evenly pour over the eggs and cream.
• Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
• Bake in a 180 degree C.
• oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.