Smoked Salmon Quiche
Adapted from: https://www.recipetineats.com/salmon-quiche/
Ingredients
One of
- 1 homemade quiche crust (shortcrust pastry)
- 2 sheets frozen shortcrust pastry
- 1 x 9" refrigerated pie crust (fitted in a 9" pie dish or tart tin)
- 1 ready made pie shell ((23cm / 9", fridge or frozen))
Filling
- 15g / 1 tbsp butter (unsalted)
- 1 leek (white part only halved and finely sliced). Or, use 1-2 shallots
- 2 garlic cloves (minced)
- 8 - 10 asparagus spears
- 5 eggs ((~55 - 60g / 2oz each))
- 1 1/2 cups (375ml) cream (full fat)
- 1/4 tsp salt + pinch pepper
- 2 tbsp fresh dill (roughly chopped)
- 200g / 7 oz smoked salmon (cut into 4cm / 1.7" pieces)
- 3/4 cup (75g) gruyere/cheddar/swiss cheese (grated)
- Dill sprigs and extra smoked salmon
Instructions
For whichever crust you have
- Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per recipe.
- Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
- Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs.
Filling
- Preheat oven to 180C/350F (160C/320F fan forced).
- Place cooked quiche crust on a tray.
- Asparagus - break/cut woody ends off. Cut into 3.5cm / 1.5" pieces, separate tips from stems
- Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
- Stir in asparagus stems (don't cook), then remove from stove.
- Cool slightly then scatter across base of quiche crust.
- Whisk together eggs, cream, dill, salt, pepper in a bowl.
- Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
- Top with cheese, pour over egg mixture.
- Top with remaining salmon and asparagus tips.
- Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
- Rest for 10 minutes before carefully removing from tin and slicing.