Salmon and Leek Quiche.

Salmon and Leek Quiche.

Our very kind neighbours gave me some amazing salmon (I think they said it was an Atlantic Salmon caught by their friend. I am not well at the moment so information seems to go over my head). 

    Pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 5 more minutes.

minutes.

    Cream filling.

In a bowl, put in,

-3 large egg,

-100ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

In a large frying pan, add

-2 tbsp vegetable oil, with

-500g chopped leeks,

-salt/pepper.

Cook, stirring until the leeks are cooked through and slightly caramelised. Drain and leave aside.

     To assemble.

Spoon drained leeks on to the tart base. 

Add 270g cooked salmon chunks 

Pour on cream filling.

Top with 180g grated cheese.

Bake in 180c oven for around 35 minutes until golden.