SMOKED SALMON AND LEEK QUICHE
This is very rich and very decadent. For special occasions or romantic picnics. Emmenthaler cheese can be substituted for Gruyere, or use a combination of both. It is possible to use sour cream in place of whipping cream. It should not be necessary to season the filling with salt because the smoked fish is already quite salty, but do so, sparingly, if desired. Time does not include chilling the pastry. If you are concerned about calories and/or cholesterol, try substituting low fat evaporated milk for the cream - it will not taste the same, but it might make you feel less guilty! You could even use Julesong's Oil Crust Pie Shell #202023. I've not tried it myself, but it has good reviews. Moi? I think I'll stick with the original :-)
Provided by Daydream
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
- Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes.
- Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge.
- Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
- In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
- Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly.
- Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
- Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.
Nutrition Facts : Calories 927.5, Fat 72.8, SaturatedFat 41, Cholesterol 372.1, Sodium 452.5, Carbohydrate 42, Fiber 1.8, Sugar 1.8, Protein 27.4
SMOKED SALMON QUICHE
Steps:
- Preheat oven to 375 degrees. Line pie dish with crust. (I took the frozen pie crust, removed it from the tin and put it in my 9 inch pie plate). In a medium fry pan, melt butter and saute shallots and leeks, just until the leeks begin to soften. Set aside. In a medium bowl, using a whisk, blend whipping cream, eggs, salt, and pepper. Add in salmon, cheese, leek mixture and chives, and mix well. Pour egg mixture into the pie crust, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned, and knifetest comes out clean. Enjoy!
LEEK AND SALMON QUICHE
I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like.
Provided by Laura Brooks
Categories Lunch/Snacks
Time 1h25m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a bowl.
- Rub in the butter, until the mixture resembles fine breadcrumbs.
- Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
- Turn onto a lightly floured surface and continue to knead.
- Chill in the fridge for about 10- 15 minutes.
- Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
- Cover with baking paper, and fill with rice or beans, or pie weights.
- Bake blind for 7- 10 mins at 190 degrees C.
- Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
- Drain the salmon, and remove the bones.
- You can remove the skin also, but I usually leave it on.
- Beat eggs with cream, season with salt and pepper.
- Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
- top with the salmon.
- Evenly pour over the eggs and cream.
- Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
- Bake in a 180 degree C.
- oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.
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