Leek and Salmon Quiche

recipe

• Step 1
  If needed, defrost your salmon. Preheat the oven to 180°C. Spread the puff pastry in the tart pan (on top of its paper liner) and prick its surface with a fork. When the oven is hot, bake the crust for 5 minutes.
• Step 2
  Meanwhile, remove and discard the dark-green part and root end of the leeks*. Wash the remaining parts and cut in half lengthwise, then into thin slices. *Check out our tips for this step
• Step 3
  Melt a dab of butter in a pan over medium heat, add the leeks and cook for about 2 minutes. Add a drizzle of water, cover and cook for 6 more minutes.
• Step 4
  Meanwhile, crack the eggs into a mixing bowl. Add the cream, season with salt and pepper and mix with a whisk until smooth.
• Step 5
  Remove the salmon skin, if necessary, and cut it into bite-size chunks.
• Step 6
  When the leeks are done, remove the pan from heat and set aside.
• Step 7
  Spread the mustard on the bottom of the crust. Add the leeks and salmon.
• Step 8
  Pour the egg-cream mixture into the tart pan. Season with salt and pepper and bake for 45 minutes. Serve hot!