Quiche fresca de salmón y puerro

Ingredientes

• 200 g flour
• 100 g butter (at room temperature)
• 60 ml of cold water
• 6 g salt
• 4 leeks
• 400 g fresh salmon
• 4 eggs
• 1 bunch of dill (fresh)
• 250 ml of heavy cream (or half and half)
• 1 pinch of nutmeg
• Salt
• Pepper
• 1 knob of butter

Preparación

1. 1

   --- Prepare the crust ---

2. 2

   In a mixing bowl or food processor, combine flour, salt, and cold butter. Mix until the texture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Shape into a ball, wrap, and chill for 30 minutes.

3. 3

   Roll out the dough and press into a greased tart pan (or line with parchment). Prick the bottom with a fork.

4. 4

   Cover with parchment and baking weights (or dried beans). Blind bake at 350°F (180°C) for 10–15 minutes.

5. 5

   --- Cook the leeks ---

6. 6

   Slice the leeks thinly (use white and light green parts). Sauté in butter or olive oil over medium heat for about 10 minutes, until soft. Season with salt, pepper, and a pinch of nutmeg.

7. 7

   --- Assemble the quiche ---

8. 8

   Dice the fresh salmon and scatter it over the pre-baked crust.

9. 9

   Add the cooked leeks on top.

10. 10

    In a bowl, whisk together eggs and cream. Add dill if using. Season with salt and pepper, then pour over the filling.

11. 11

    --- Bake ---

12. 12

    Bake at 350°F (180 °C, convection) or 375–390°F (190 °C-200 °C, conventional oven) for 35-40 minutes, until golden and set. If browning too quickly, cover loosely with foil toward the end.