Ingredients

Check off ingredients as you go

For 1 large tart

• 1 puff pastry sheet (250g / 9 oz)
• 4 slices smoked salmon
• 2 long, fairly thin leeks
• 3 eggs
• 250ml (1 cup) heavy cream (or plant-based cream)
• 1 pinch nutmeg
• Pepper

If you change the number of serving, consider adjusting cooking times!

Preparing the salmon and leek quiche

1. Unroll the puff pastry, place it in the tart pan, prick with a fork and refrigerate.

2. Wash the leeks, cut off the root end and slice them lengthwise (there’s sometimes a very hard core like in garlic that needs to be removed). Rinse the leeks then slice into thin strips.

3. In a skillet, heat 1 tablespoon olive oil and sauté the leeks over medium heat, cover and add a little water if needed to prevent sticking. Continue cooking for about 30 minutes. They should be tender. Meanwhile, cut the smoked salmon slices into pieces.

4. In a bowl, beat the eggs, pour in the cream, add pepper (I don’t add salt because of the smoked salmon), add the pinch of nutmeg.

5. Preheat the oven to 200°C (400°F) convection. As soon as it’s hot, blind bake the pastry so the bottom pre-cooks for about 10-12 minutes.

6. Remove the tart, pour the cream-salmon-leek mixture over it, lower the oven to 190°C (375°F) and bake in the middle of the oven for 25 minutes.

Serve hot or cold with a green salad or endive salad.

Tips and variations

• To save time, you can prepare the leek mixture the day before.
• For a lactose-free version, simply replace the heavy cream with soy or rice cream.

Some ideas for other quiches