Smoked Salmon, Leek & Herb Quiche
I confess, this is an all-out comfort, luxury treat. But if you're looking for ways to make this quiche healthier, try a vegetable crust like cauliflower. Or skip the crust altogether and go for the keto version!
Serves 6 - 8
1 unbaked pie dough, homemade or store bought
3 ounces smoked salmon or lox, flaked
2 leeks, white and light green parts only
1 cup gruyere cheese, shredded
3 large eggs
1 ½ cups half-and-half milk
3 tablespoons of your favorite mix of minced herbs e.g. parsley, chives, tarragon
½ teaspoon fresh lemon zest
1 teaspoon salt
½ teaspoon freshly ground black or white pepper
Prebake your pastry shell: Preheat the oven to 400ºF (204ºC). Roll out the dough on a lightly-floured surface. Fit into an 8-inch deep dish pie or tart pan. Tip: freeze your dough for 15 minutes if it feels a little soft after fitting to the pan. Completely line the bottom and sides of the dough with foil. Fill with dried beans, sugar, or pie weights. Bake at 400ºF for 15 minutes, then remove the weighed-foil and bake uncovered at 375ºF (190ºC) for 15 - 20 minutes until golden brown. If time permits, brush a thin layer of the lightly beaten egg over the crust and bake for 5 more minutes – this will help to seal cracks.
Meanwhile: Bring a medium pot of water to boil. Salt lightly. Cut the roots off the leeks and discard. Halve each leek then slice. Boil 5 minutes or until tender then drain well and set aside.
Sprinkle the salmon and leeks evenly across the bottom of the prebaked shell, then sprinkle over the gruyere. Whisk together the eggs, milk, herbs, nutmeg, zest, salt and pepper. Pour over the egg mixture.
Place the quiche on a sheet pan. Bake at 365ºF for 45 – 55 minutes until the egg mixture is puffed and golden but still slightly ‘jiggles’ in the center when the pan is shaken – it will continue to set while it cools. Remove from the oven and rest on a baking rack for at least 30 minutes before serving.