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Smoked Salmon & Leek Quiche
I just love this fabulous quiche recipe, which is made possible by Kenwood. Savoury tarts and pies are one of our “go-tos” for picnics and adventures. This luscious smoked salmon and leek quiche also makes a special treat for any special occasion. My Kenwood Chef Baker XL is especially good for making pastry as the K-Beater attachment flattens out the butter and makes the pastry light and flaky. The raw pastry keeps in the fridge for several days and freezes well.
Prep Time
15 mins
plus chilling
Cook Time
45 mins
Serves
4–6
Lunch
Potluck
French
Picnic
Special Occasions
Pescatarian
Ingredients
SHORTCRUST PASTRY
200g plain flour
1/2 tsp salt
100g butter, chilled and diced
1 egg
3–4 tbsp cold water
FILLING
2 tbsp butter
1 leek, white part only, thinly sliced
2 tsp thyme leaves, chopped
4 eggs
1 1/2 cups cream
1/2 tsp freshly grated nutmeg
1/2 tsp salt
several grinds of freshly ground black pepper
2 tbsp chopped parsley
200g hot-smoked salmon, deboned and flaked
2 tbsp finely grated Parmesan
Method
SHORTCRUST PASTRY
To make the pastry, place the flour, salt, and butter in the Kenwood mixer with the K blade and mix on a low speed until the mixture is sandy in texture with the butter flattened in flakes through the flour.
With the machine running, add the egg and 3 tbsp cold water, mixing until the dough starts to come together.
If mixture is still crumbly add the extra tbsp of water.
Stop the mixer and combine the dough into a disc, wrap it in clingfilm and put in the fridge for at least an hour.
Don’t over handle the pastry or add too much water, as this will make it tough — it should feel soft and come together with just a little encouragement.
Preheat your oven to 180°C fanbake and grease a 24cm loose-bottomed quiche tin.
Roll out pastry thinly to a 32 cm circle and press into the base and up the sides of the tin, overhanging slightly.
Cover with baking paper and baking beans. Place on a shallow baking tray (this assists to brown the pastry on the base and makes for easier moving once the filling goes in).
Bake until the pastry is set and no longer looks oily on the base (15–20 minutes).
FILLING
While the pastry cooks, prepare the filling by melting butter in a pot and cooking leeks and thyme over a medium heat until softened (12 minutes).
Set aside. In a bowl whisk eggs, cream, nutmeg, salt, and pepper. Stir in parsley.
Remove pastry shell from oven and lift off paper and beans, reserving for reuse.
Carefully trim off the pastry overhang. Reduce your oven to 160°C fanbake.
Spread the cooked leeks evenly over the base and flake over the salmon.
Pour cream mixture over the top and sprinkle with cheese.
Bake until filling is just set, and pastry is golden (30–35 minutes).
Allow to cool for at least 10 minutes.
Serve warm or at room temperature.
Accompany with a crisp green salad. The quiche will keep in the fridge for several days and can be reheated.
