Smoked Salmon Quiche
Serves: Eight | Prep: 30 min | Cook: 60 min
Ingredients:
Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water
Quiche:
1 Tbsp butter
1 leek, finely sliced
12 asparagus spears, trimmed and cut into 1/2-inch pieces, (optional)
5 eggs
1 cup heavy/double cream
1/2 tsp salt
1/2 tsp pepper
2 Tbsp fresh dill, finely chopped
6 oz smoked salmon, thinly sliced
1/2 cup Gruyère cheese, shredded, divided
Directions:
Preheat oven 375F/190C.
To make the pie crust add flour and salt to a food processor, blitz to combine. Add butter and pulse until the mixture comes together and resembles crumbs. With the motor running add 2 Tbsp water, then 1 tablespoon at a time, until the dough comes together and forms a ball. Turn dough out onto a floured surface and roll out to fit your pie dish. Blind bake the crust. Place a sheet of baking paper over the crust, make sure all the crust is covered. Fill the center with pastry beads, dried beans or rice. Bake for 20 minutes. After baking remove beads and baking paper.
Melt the butter in a skillet over medium heat. Add the leeks and cook for 5–7 minutes, or until softened. Stir in the garlic and cook for an additional 30–60 seconds until fragrant. Add the asparagus, stir to combine, then remove the skillet from the heat and set aside.
In a large measuring jug or bowl, whisk together the eggs, cream, salt, pepper, dill, and 1/4 cup of the Gruyère cheese. Pour half of the egg mixture into the prepared pie crust. Evenly distribute the leek and asparagus mixture over the top, then arrange the smoked salmon in loose ribbons across the filling. Pour the remaining egg mixture over everything and sprinkle with the remaining Gruyère cheese. Bake for 30–45 minutes, or until the filling is set and lightly golden. Begin checking after 25 minutes to ensure the crust is not over-browning; if needed, loosely tent the edges with foil. Let the quiche cool for 5 minutes before slicing and serving.
More Delicious Recipe:
Asparagus and Goat Cheese Quiche
Tomato Tart
Creamy Leek Tart
Roasted Asparagus
Leek and Thyme Scone Loaf
Smoked Salmon Lemon Tagliatelle
