Leek and Salmon Quiche

Ingredients

• 3 leeks
• 300 g puff pastry (frozen)
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 40 ml Noilly Prat (vermouth)
• 150 g Smoked salmon
• 0.5 bunch dill
• 200 ml whipping cream
• 2 Eggs

Instructions

1. 1.

   Let the frozen puff pastry thaw while arranging it side by side.

2. 2.

   Wash, trim and slice the leeks into rings.

3. 3.

   Sauté the leeks in hot butter for about 5 minutes, season with salt and pepper, add the vermouth and reduce until evaporated, then let cool.

4. 4.

   Layer the pastry sheets on top of each other, roll out to fit a round baking dish, line the greased dish with pastry.

5. 5.

   Dice the salmon and chop the dill.

6. 6.

   Spread the leeks over the pastry, arrange salmon cubes on top and sprinkle with dill.

7. 7.

   Whisk the cream with the eggs, add ½ tsp salt, pepper and 1 pinch nutmeg, pour over the leeks.

8. 8.

   Bake in a preheated oven at 180°C for about 35 minutes until golden yellow.