Smoked Salmon Quiche

🧂 Ingredients

• 1 ¼ cup all-purpose flour
• 1/4 cup butter

  cubed
• pinch salt
• 2-3 tablespoons ice water

  or as needed
• 1 tablespoon butter

  unsalted
• 1 leek

  white part only halved and finely sliced
• 2 garlic cloves

  minced
• 5 large eggs
• 1 1/2 cups milk

  whole, or cream or half and half
• 1/4 teaspoon salt

  and a pinch of pepper
• 1 cup baby spinach

  roughly chopped
• 2 tablespoons fresh dill

  roughly chopped
• 7 ounces smoked salmon

  cut into pieces
• 3/4 cup shredded cheese

  like Gruyere or Swiss
• Dill sprigs and extra smoked salmon

Instructions

• 1 Preheat the oven to 400 ℉ and place a heavy baking sheet inside the oven.
• 2 In a food processor, process the flour, butter, and salt until the mixture is
  sandy in texture. Add ice water, beginning with 2 tablespoons, and process until
  the dough begins to come together
• 3 Transfer the dough to a lightly floured surface and knead lightly until it comes
  together. Using a plastic wrap, shape into a disc and refrigerate until chilled;
  20 minutes and up to 3 days.
• 4 Remove from the refrigerator and place on a lightly floured surface. Roll the
  dough until it is about 12 inches in diameter. Carefully fit into the pie plate
  or quiche dish.
• 5 Prick the dough with a fork, line it with a sheet of foil or parchment paper,
  and pour in dry beans or pie weights. Carefully place on the hot sheet pan and
  bake for 8 to 10 minutes. Let cool for a few minutes before carefully removing
  the foil or parchment and the weights. Let cool while making the filling.
• 6 Preheat oven to 325℉. Place cooked quiche crust on a baking tray and set aside.
• 7 Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2
  minutes or until leeks are translucent. Cool slightly and spread across the base
  of the quiche crust.
• 8 Whisk together eggs, cream, dill, salt, pepper in a bowl.
• 9 Scatter 2/3 of the salmon across the bottom of the partially baked quiche
  pastry, folding/twisting pieces rather than laying flat. Top with cheese and
  spinach, then pour the egg mixture over the top. Finally, top with remaining
  salmon.
• 10 Bake for 40 minutes or until the top is light golden and the center is set and
  only very slightly jiggly. Rest for 10 minutes before removing from the tin and
  serving.

Nutrition Info