Use ready-to-roll puff pastry rather than shortcrust as the bottom for this quiche and high with smoked salmon trimmings and leeks
- Preparation and cooking time
- Prep:5 minutes
- Cook dinner:45 minutes
- Simple
- Serves 4 – 6
Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish
Substances
- 1½ tbsp olive oil or butter
- 2 leeks, finely sliced
- 100g crème fraîche
- 3 eggs
- 1 lemon, zested
- handful of dill, roughly torn
- 320g sheet ready-rolled puff pastry
- 100g smoked salmon trimmings
(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));
Methodology
- STEP 1
Warmth the olive oil or butter in a frying pan over a medium warmth, then cook dinner the leeks with a pinch of sea salt for 10 minutes, stirring continuously till softened. Switch to a plate and go away to chill for 3-4 minutes.
- STEP 2
In the meantime, whisk the crème fraîche, eggs, a superb grinding of black pepper, lemon zest and a pinch of sea salt with half of the dill.
- STEP 3
Warmth the oven to 200C/180C fan/fuel 6. Leaving the puff pastry on its baking parchment, unroll it right into a small rectangular roasting tin (we used a 24 x 20cm tin), in order that the pastry comes up the edges. Trim the shorter overhanging ends of the pastry, for those who like – they’re nice for making cheese straws.
- STEP 4
Unfold the cooled leeks everywhere in the pastry base. Organize the smoked salmon on high, then pour over the egg and crème fraîche combination. Season with black pepper and bake for 25-30 minutes till there’s no wobble and the pastry is golden.
- STEP 5
Depart to chill for 10 minutes earlier than serving with the remaining dill scattered over. Will preserve chilled for as much as two days. Reheat till piping sizzling or serve chilly.