Snack quiche with salmon & leek

Ingredients

Shortcrust base

3 tablespoons (45 grams) sour cream

120 grams (4.2 ounces) butter (small frozen cubes)

1 egg

Pinch of salt

0.5 teaspoon baking soda

285 grams (10 ounces) flour

30 grams (1 ounce) additional flour (optional)

Filling

250 grams (8.8 ounces) salmon

100 grams (3.5 ounces) cheese

1 leek

150 grams (5.3 ounces) cream (20-33%)

2 eggs

Salt to taste

25 grams (0.9 ounces) butter for frying the leek

Instructions

Step 1

When the quiche is baked and the filling has stabilized, you will have only one desire - to eat two pieces at once! The best part about such pastries is that you can endlessly experiment with the filling options: vegetable, meat, mushrooms... Use your imagination, and the result will surprise you!

Step 2

Tip: Preparations are for a 17cm (6.70 inch) mold. Combine all the ingredients and knead the dough. Place it in the freezer for 30 minutes. Freezing helps the dough become easier to roll out.

Step 3

Cut the leeks into rings or strips and lightly fry them until they are soft. Grate the cheese. Mix the eggs with the cream and the cheese. Cut the fish into slices or strips. Add the fish and the onion to the cream cheese mixture and mix. Make sure all ingredients are well-incorporated for a uniform filling.

Step 4

Roll out the dough, place it in the mold, and prick it with a fork. Spread the filling evenly over the dough. You can additionally spread a few pieces of fish and onions on top. Bake the quiche in an oven preheated to 180°C (356°F) for 45 minutes. Then turn off the upper heat and bake the quiche for another 10 minutes at 150°C (302°F). Allow the quiche to set before serving to enhance the flavors.

Servings

Picture this: you pull this delightful quiche out of the oven, the aroma fills the room, and you can't wait to dig in. For an ideal serving experience, let the quiche cool for at least 10 minutes before slicing. This allows the filling to set, making it easier to cut neat slices. Pair your quiche with a light, crisp salad for a refreshing contrast. A mix of greens, cherry tomatoes, and a drizzle of lemon vinaigrette adds the perfect tangy touch. For drinks, you can't go wrong with a chilled white wine, like a Sauvignon Blanc. 🎉 For those avoiding alcohol, a sparkling water with a twist of lime Zest provides an equally satisfying accompaniment. Finally, don’t forget to plate it beautifully. Sprinkle some fresh herbs, like parsley or chives, over each slice for that extra pop of color and flavor, making your dish Instagram-worthy! 📸✨

Equipment

Mixing Bowls

Use stainless steel or glass bowls to mix your ingredients evenly. Stainless steel is especially good for keeping ingredients cool.

Pastry Cutter

A handy tool for cutting the butter into small cubes. If you don’t have one, simply use two knives in a criss-cross motion.

Whisk

A good whisk will help you achieve a smooth mixture of eggs and cream. Opt for a silicone-coated whisk for non-stick cookware.

Quiche Pan

A 17cm (6.70 inch) mold is recommended for this recipe. Ensure it's non-stick or use parchment paper for easy release.

Rolling Pin

Essential for rolling out the dough evenly. If you don't have one, use a clean wine bottle as a substitute.

Oven

Preheat your oven to the specified temperatures for best results. A kitchen thermometer can help ensure accurate temperatures.

Variations

Considering dietary restrictions or simply exploring new flavors? No worries, I've got you covered. Gluten-Free Variation: Replace the regular flour in the dough with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to keep the dough intact. Vegan Variation: Substitute the butter with a plant-based margarine and use a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of a regular egg for the dough. For the filling, swap the cream with coconut cream, the cheese with a vegan-friendly alternative, and the salmon with hearty vegetables like mushrooms or spinach. 🌿✨ Whichever variation you choose, you're in for a treat!

Faq

How do I prevent my quiche from being soggy?
Ensure that you pre-bake (blind bake) the crust for about 10 minutes before adding the filling. Also, avoid overloading the quiche with ingredients that release water, like spinach, unless well-drained.
Can I make the dough in advance?
Absolutely! You can prepare the dough up to two days in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.
What’s the best way to store leftovers?
Store any remaining quiche in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, warm it in a preheated oven at 150°C (302°F) for about 10-15 minutes.
Can I freeze the quiche?
Yes, you can freeze the quiche either baked or unbaked. Wrap it well in aluminum foil and place it in a freezer-safe bag. Thaw it in the refrigerator overnight before reheating or baking.
How do I make the filling more flavorful?
Consider adding fresh herbs, spices, or a splash of white wine to your filling mixture. These ingredients can elevate the flavor profile significantly.
Can I substitute the salmon with another protein?
Absolutely, you can substitute the salmon with chicken, ham, or even a variety of seafood. Adjust the cooking time as needed based on the protein used.