Let me start by saying that quiche isn’t a common dish in Poland. The first time I ate quiche as a teenager on a school trip to London. I didn’t know what exactly a quiche was at that time, and, to be honest, I thought that it must have been English rather than French dish. Shouldn’t they serve us English food on a trip to England after all?
I truly discovered the whole concept of quiche only later in Quebec. I was surprised how easy and quick it is to make. All you need is a pastry crust, eggs , cream (or milk) and filling of your choice: bacon in case of famous quiche Lorraire, or other fillings such as fish, veggies, herbs... whatever you like.
In today’s recipe I used smoked salmon, leek, goat's cheese and a little bit of chives. The goat cheese flavour was subtle, yet palatable and it paired very well with the salmon. The addition of chives made the quiche taste light and refreshing. It’s a wonderful dish on the day when you cook it, but also reheated in the oven next day. I suspect some of you might like it cold too- anyway, I do ;-)
Smoked Salmon, Leek and Goat's Cheese Quiche
FOR THE CRUST:
250 g all purpose or pastry flour, sifted
150 g cold butter, cut into cubes
4 tbsp iced water
pinch of salt
FOR THE FILLING:
200 g smoked salmon
1 leek (white part only)
1 tbsp olive oil
100 g soft goat cheese
1 cup (250 ml) milk (at least 2% fat)
3 extra large eggs
2 tbsp lemon juice
1 tbsp chives, chopped
salt
pepper
1. Place the flour, salt and butter in a food processor. Pulse until the mixture looks crumbly. While the motor is running, add water, spoon by spoon to form smooth dough. Transfer to a flat surface and knead slightly to form a ball.
2. Grease the tartlet pans with butter. Roll out the dough on a lightly floured surface. Line up the tartlet pan. Cover with a piece of parchment paper and fill with baking weights or uncooked peas or beans. Refrigerate for 30 minutes.
3. Preheat the oven to 390°F (200°C ). Bake the crust for 15-20 minutes, take out from the oven and remove the parchment paper and weights.
TO PREPARE THE FILLING:
1. Slice the leek. In a frying pan heat 1 tbsp olive oil, cook the leek until tender but not brown.
2. Cut the salmon into small pieces.
3. In a bowl beat slightly the eggs and milk. Add crumbled goat cheese and chives. Season with lemon juice, salt and pepper.
4. In a separate bowl combine pieces of salmon and leek. Arrange in the tart shell. Cover with the egg and milk mixture.
5. Bake for 30-35 minutes. Leave to cool for 5-10 minutes before unmolding so that the batter sets, then serve.
6 comments:
OOOHHHHHHHHH "insert drewling sound..."
Excellent recipe! I was looking all over the internet for a salmon and leek tart recipe and yours just clicked. I prepared it last night for a pre-christmas party and it was a huge hit. Had to substitute though goat cheese for feta and used dill instead of chives, mainly because it's hard to find but also because these ingredients are more common in Greek cooking and therefore a safer bet.
Thanks a lot and keep up the artistic cooking!
Mmmm, i just finished a slice of your quiche, lovely :) very filling though, i couldn't have another slice :P
I think the lemon in it is a perfect freshmaker to this recipe.
Having a polish mum, i know most of your recepies from my childhood, and i tried to amke the mushroom souerkraut pierogi, but spent nearly 6 hours preparing them! haha that was such a waste of my sunday :P
they tasted good though :)
Love your site btw!
Yummy looks very nice!!<3:D
This looks sooo good. Did you prefer he salmon-goats cheese or the salmon-tomato combo? :)
Edith, it's really hard to say. They're both delicious ;-)
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