Salmon Leek Quiche

Ingredients

• 250 g flour
• 150 g butter
• 1 egg
• 1 tsp salt
• butter (for the baking dish)
• flour (for dusting)
• 3 stalks leeks
• 1 Garlic clove
• 2 tbsp butter
• 400 g pre-cooked salmon fillet (skinless)
• 4 eggs
• 100 g crème fraîche
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped dill
• 50 g grated cheese (e.g., Gruyère)
• 200 ml whipping cream
• Salt
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Sift the flour onto a work surface and form a well in the center. Cut the butter into pieces and spread them around the edge of the flour. Add the egg to the center, sprinkle with salt, and use a pastry cutter or your hands to crumble all dough ingredients together until crumbly. Knead quickly by hand into a smooth dough that no longer sticks to your fingers; adjust flour as needed. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Halve the leeks lengthwise, clean, rinse, and slice into strips. Peel and finely chop the garlic. Sauté the leeks and garlic in hot butter for 1–2 minutes until colorless, then let cool slightly.

3. 3.

   Rinse the salmon, pat dry, and cut into 4–5 pieces.

4. 4.

   Whisk the eggs with crème fraîche, parsley, dill, cheese, and cream; season with salt, pepper, and nutmeg to taste.

5. 5.

   Preheat the oven to 180 °C fan. Butter a tart pan.

6. 6.

   Roll out the dough on a floured surface slightly larger than the pan, transfer it into the pan, and lift up a rim. Spread the leeks and salmon over the base, then pour the custard mixture on top. Bake for about 50 minutes until golden brown.

7. 7.

   Remove from oven, cut into slices, and serve.

8. 8.

   Garnish with smoked salmon, chives, and crème fraîche if desired.