Smoked Salmon Quiche

 

1 package rolled puff pastry

2 tablespoons (30ml) olive oil

2 cups leeks, (about 1 big leek) cut in slices

1 small onion, chopped

2 garlic cloves, minced

1/2 cup (120ml) vegetable broth

2/3 cup (200g) crème fraiche

1/2 cup (120ml) heavy cream or milk

3 eggs

6.7 ounces (150g) smoked salmon, cut in pieces

5.3 ounces (150g) Emmentaler cheese, grated

2 tablespoons breadcrumbs

nutmeg, salt & pepper

1. have your puff pastry at room temperature before rolling it out in a pie mold.  Sprinkle bottom with breadcrumbs and set aside

2. heat olive oil in a skillet, sauté the leeks and onion until soft. Add the garlic and continue coking. Season with nutmeg, salt & pepper. Add broth and cook until very reduced 

3. mix eggs with crème fraîche and cream/milk until well blended. Season with salt & pepper

4. pour the leek mixture over the pastry, top with smoked salmon and then the cheese.

Drizzle in the egg mixture

5. bake on the lower half of the oven at 350°F (190°C) for 40-45 minutes. Cover with aluminum foil if the quiche starts getting to dark