Leek quiche with smoked salmon

Name: Leek quiche with smoked salmon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 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

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

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
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
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
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
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
Cut the quiche into pieces and serve.