Salmon and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 150 g butter, soft
- 1 pinch (s) salt
- 1 pinch (s) nutmeg
- 1 egg yolk
- some water if necessary
- 150 g crème fraîche
- 2 tablespoon horseradish
- 1 large clove garlic
- some butter
- 3 egg (s)
- 250 g cream
- salt and pepper
- 1 pack smoked salmon
- possibly puff pastry
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C.
- Knead the first 5 ingredients into a smooth dough (if the dough is still too crumbly, add a little more water). Shape into a ball and place in the refrigerator for approx. 1 hour (can also be in the freezer for a shorter time if waiting an hour is too long).
- Clean the leek, then cut into rings and stew in a saucepan with a little butter. In the meantime, mix the crème fraîche with the horseradish. In another container, whisk the cream with the spices and eggs.
- Now either roll out the dough and put it in a mold, or gradually press the dough into the mold. I always use a normal springform pan with a diameter of 28 cm, but the edge of the dough does not have to be the same height as the edge of the pan. Spread the horseradish mixture on the dough, then spread the leek on it, cover with the salmon slices and finally pour the egg mixture over it.
- Bake in the oven for 20-25 minutes.
- Annotation:
- For the quick variant, you can also use store-bought puff pastry.
- The whole thing tastes best cold with a mixed salad!
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