Quiche with Salmon and Leek
by Editorial Staff
Hearty pie made from delicious crumbly dough with a creamy filling melting in your mouth with salmon slices, leeks, two types of cheese, and a hint of lemon.
Ingredients
Dough:
- 375 g premium wheat flour
- 190 g cold butter cut into small cubes
- 7 g salt
- 3 chicken egg yolks C1
- 15-25 g cold water
- 2 large sprigs of thyme, leaves only
Filling:
- 400 g salmon fillet cut into cubes
- 100-150 g leeks (stem only) cut into thin rings
- 1.5 tablespoon butter
- 4.5 chicken eggs C1
- 250 g cream at least 33%
- 125 g cottage cheese without additives
- Grate 150 g gruyere or other hard cheese
- 1 lemon, zest off
- 2 tablespoon lemon juice
- salt to taste
- ground white pepper to taste
Directions
- Prepare the dough. Sift flour and salt into a bowl of a food processor, add thyme, oil, and pulse into crumbs. It is important not to heat the dough so that the butter does not melt, so you need to work very quickly. Add the yolks and 15 ml of water, while continuing to work in a pulse mode, bring the dough to homogeneity, it should collect in a lump. If not going to, pour in more water for 1 teaspoon.
- Take out the dough, quickly form a ball, squeeze it to get a disc (it will be easier to roll it later), wrap it in foil, and put it in the refrigerator for 30 minutes, preferably overnight. Preheat oven to 190 degrees.
- Dust the work surface with flour. Take out the dough and roll it into a circle with a height of 3 mm and a dia slightly larger than the bottom of the mold + side. While rolling, you need to constantly turn the dough by a quarter of a circle, adding a very thin layer of flour to the table if necessary. It is important to work very quickly so as not to melt the butter.
- Carefully roll the dough onto a rolling pin and transfer it to the mold. Distribute the dough in shape, pressing it against the bottom and sides. If you want to get a cake of the same height as the pan, leave the edges of the dough hanging. If not, walk along the edge with a rolling pin and cut off the excess in this way. Put the mold in the refrigerator for at least 20 minutes.
- Take the mold out of the refrigerator, often chop the dough at the bottom with a fork. Place parchment paper on top (the edges should be just above the dia of the mold). Pour the load on top (peas, beans, special ceramic balls). Put in the oven.
- Immediately reduce the temperature to 175 degrees. Bake until golden brown for about 15-20 minutes, depending on the thickness of the mold walls. Then remove the loaded parchment and cook for another 5-7 minutes. Remove the mold with the base from the oven and cool slightly. If the edges of the dough hang over the rim, carefully cut them off with a very sharp knife while the dough is warm (not hot).
- Meanwhile, prepare the filling. Heat a frying pan, melt butter on it and fry the onion over low heat with constant stirring.
- Beat eggs lightly with salt and pepper (you need uniformity, not volume). Add cream, curd cheese, stir until combined. Add lemon juice, zest, mix again. Then add the gruyere.
- You need to fill the filling with a warm base. If it’s cold, warm it up. Put salmon mixed with a leek on the bottom. Pour half the fill on top. Bake for 5 minutes. Then pour out the other half and bake for another 20-25 minutes until the filling is completely set. The knife should come out dry from the middle of the cake.
- Cool the quiche at room temperature. Don’t get hot! Ideally, put it in the refrigerator overnight. Serve warm.
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