- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 15 minutes chilling
- Effort: easy
For the shortcrust pastry
- 125 g plain flour
- 55 g cold butter, cut into cubes
- 30-45 ml warm water
For the filling
- 1 large leek
- 2 tbsp olive oil
- 1 tbsp cajun seasoning
- 250 g smoked salmon, cut into strips
- 6 large eggs
- 200 g double cream
- green salad leaves
1. For the pastry: place the flour, butter and a pinch of salt into a food processor and pulse until the mixture resembles breadcrumbs. Then, with the motor running, gradually add water through the funnel attachment until the dough comes together (you may not need all of the water).
2. Turn the dough out and lightly form into a ball. Wrap in cling film and chill in the fridge for 10-15 minutes before using.
3. Preheat the oven to 180C/160C fan/gas 4.
4. Unwrap the pastry and roll out on a floured work surface to the thickness of a pound coin. Use to line a quiche dish and prick the bottom all over with a fork.
5. For the filling: cut the leek into small pieces and place into a roasting tin. Drizzle with olive oil and sprinkle over the Cajun seasoning and a pinch of sea salt. Roast in the oven for about 10 minutes, or until tender. Set aside to cool.
6. Once the leeks have cooled, arrange them in the quiche dish in a single layer and top with the strips of smoked salmon, reserving some to place on top later.
7. Whisk together the eggs and double cream and season with salt and freshly ground black pepper. Pour the mixture over the salmon and leeks. Top with the remaining pieces of smoked salmon.
8. Bake the quiche for about 20 minutes, or until the egg is set and the quiche is golden-brown. Serve hot or cold with green salad leaves on the side.
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