Introduction
Quiche aux poireaux et au saumon fumé is a delightful recipe that combines the rich flavors of smoked salmon with the subtle taste of leeks. This quiche is not only delicious but also simple to prepare, making it perfect for busy weeknights or a casual gathering with friends. With its flaky pastry and creamy filling, it’s a dish that will impress everyone at the table.
Detailed Ingredients with measures
For the crust:
– 1 pre-made pie crust
For the filling:
– 2 medium leeks, cleaned and sliced
– 200 g smoked salmon, cut into strips
– 3 large eggs
– 200 ml heavy cream
– 100 ml milk
– Salt and pepper to taste
– Fresh dill for garnish (optional)
Prep Time
Preparation of this quiche takes about 15 minutes.
Cook Time, Total Time, Yield
Cook time is approximately 30 minutes, making the total time for this recipe 45 minutes. This quiche yields 4 to 6 servings, perfect for a small family or gathering.
Enjoy your delicious Quiche aux poireaux et au saumon fumé!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F).
Prepare the Leeks
Thoroughly wash the leeks to remove any dirt, then slice them into thin rounds.
Sauté the Leeks
In a hot frying pan, add a little oil or butter and sauté the sliced leeks until they become soft and translucent, about 5-7 minutes.
Prepare the Quiche Base
In a mixing bowl, combine 3 eggs and 200ml of cream, whisking until well blended. Season with salt, pepper, and nutmeg to taste.
Add Smoked Salmon
Cut the smoked salmon into bite-sized pieces and fold them into the egg and cream mixture.
Add Sautéed Leeks
Incorporate the sautéed leeks into the egg and cream mixture, ensuring an even distribution.
Prepare the Pie Crust
If using a store-bought pastry, roll it out and fit it into a suitable pie dish. Prick the bottom with a fork to prevent bubbling.
Combine Ingredients
Pour the leek and salmon mixture into the prepared pastry shell, spreading it evenly.
Bake the Quiche
Place the quiche in the preheated oven and bake for approximately 30-35 minutes or until the filling is set and the top is lightly golden.
Cool and Serve
Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
Notes
Serving Suggestions
This quiche pairs well with a fresh green salad or a light vinaigrette.
Storage Instructions
Leftover quiche can be stored in the refrigerator for up to 3 days and is delicious served cold or reheated.
Variations
Feel free to customize the recipe by adding other ingredients such as herbs, cheeses, or vegetables according to your preference.
Cook techniques
Pre-cooking leeks
Pre-cook the leeks to soften them and enhance their flavor before adding them to the quiche mixture.
Using smoked salmon
Incorporate smoked salmon for a rich and savory taste that complements the leeks well.
Preparing the pastry
Use a pre-made pastry base for convenience, ensuring it is evenly distributed in the quiche dish.
Whisking the egg mixture
Whisk together the eggs and cream thoroughly to achieve a smooth consistency before adding to the filling.
Baking the quiche
Bake the quiche at the right temperature until the filling is set and the top is lightly golden.
FAQ
Can I use fresh salmon instead of smoked?
Yes, fresh salmon can be used, but it will require cooking before being added to the quiche.
What can I substitute for leeks?
You can substitute leeks with onions or shallots for a different flavor profile.
How long can I store leftovers?
Leftover quiche can be stored in the refrigerator for up to three days.
Can I freeze the quiche?
Yes, quiche can be frozen. Just ensure it is well wrapped to prevent freezer burn.
What side dishes pair well with quiche?
Salads, roasted vegetables, or a light soup can complement quiche nicely for a complete meal.
Conclusion
The quiche with leeks and smoked salmon is a delightful dish that combines rich flavors and a crisp texture, making it perfect for any meal occasion. With its simple preparation and the appeal of fresh ingredients, this recipe offers a comforting yet sophisticated culinary experience.
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