Leek quiche with smoked salmon

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3.8 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 8
  • 2 Garlic cloves
  • 1 kg Leeks (leek)
  • 2 TABLESPOONS Oil
  • 200 g Schmand
  • 3 Eggs (Gr. M)
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 1 package (270 g) fresh puff pastry (24 x 42 cm;
  • 7-10 Tbsp from the cooling shelf)
  • 2 TABLESPOONS Breadcrumbs
  • 300 g thin slices of smoked salmon
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel garlic and dice finely. Clean the leek, wash thoroughly and cut into thin rings. Heat the oil in a pan. Stir-fry the garlic and leek for 3-4 minutes, do not fry.

  2. 2

    Whisk the sour cream and eggs. Season with salt, pepper and nutmeg. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Place a quiche or springform pan (26 cm Ø) with baking paper

  3. 3

    Roll out the dough and cut it in half crosswise. Lay the dough sheets overlapping in the form and press up at the edges.

  4. 4

    Sprinkle the dough base with breadcrumbs. Mix leek and salmon on top. Pour egg icing over it. Bake in the oven on the lowest shelf for 50-60 minutes. After 30-40 minutes cover with aluminium foil.

  5. 5

    Cut the quiche into pieces and serve.

Nutrition Facts

KCAL
380 kcal
CARBS
18 g
FATS
26 g
PROTEINS
15 g