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Salmon and leek quiche

updated

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Ingredients for 4 servings:

  • 250 g smoked salmon
  • 1 stalk(s) leek
  • 1 pack of puff pastry from the refrigerated section
  • 1 egg(s)
  • 250 g crème fraîche
  • 200 g cheese, grated
  • 1 tbsp butter for the mold
  • salt and pepper
  • nutmeg
  • curry powder

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

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Slice the leek into thin rings and sauté in a pan with a little butter. Cut the salmon into slightly wider strips and add to the leek. Let the leek and salmon mixture cool briefly. Then stir in the crème fraîche, egg, and half of the cheese. Season to taste. Grease a quiche or springform pan with butter and line it with the puff pastry. Form a rim. Finally, pour the leek and salmon mixture into the pan and spread the remaining cheese over it. Bake for approximately 25-35 minutes (cover the quiche if necessary) at 200°C (conventional or fan-assisted).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salmon and leek quiche

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