Ingredients
Check off ingredients as you go
Makes 1 large tart
- 1 sheet (250 g / 9 oz) puff pastry
- 4 slices smoked salmon
- 2 long, fairly thin leeks
- 1 Tbsp olive oil
- 3 large eggs
- 250 ml (1 cup) heavy cream (or plant-based cream)
- 1 pinch nutmeg
- Black pepper
How to make smoked salmon and leek quiche
Unroll the puff pastry, lay it in the tart pan, prick it with a fork and refrigerate.
Wash the leeks, trim the root end and split them in half lengthwise (sometimes there’s a very tough core, like in garlic, which you need to remove). Rinse the leeks, then slice them thinly.
Heat 1 Tbsp olive oil in a skillet and sauté the leeks over medium heat, then cover and add a splash of water if needed so they don’t stick. Continue cooking for about 30 minutes. They should be tender. Meanwhile, cut the smoked salmon slices into pieces.
In a large bowl, beat the eggs, pour in the heavy cream, season with pepper (I don’t add salt because of the smoked salmon) and add the pinch of nutmeg.
Preheat the oven to 200°C (400°F) fan/convection. As soon as it’s hot, blind-bake the crust for about 10-12 minutes so the bottom is partially cooked.
Take the tart out, 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 warm or cold with a green salad or an endive salad.
Tips and variations
- To save time, you can cook the leeks the day before.
- For a lactose-free version, simply replace the heavy cream with soy or rice cream.
A few ideas for other quiches
Ricotta, zucchini and mushroom quiche
Click on the picture for the recipe
Fish and mushroom quiche
Click on the picture for the recipe
Italian-style eggplant quiche
Click on the picture for the recipe