Friday, October 22, 2010

Leek and Salmon Quiche

What a mess in the kitchen that was!!!
Night game for Dylan and I knew we would not be home until at least 8pm...So I figured that quiches, Spinach and Goat Cheese and Leek and Salmon, would be the perfect dinner! They can be made ahead and reheated. No biggie!!
Well, that was counting without the added project: Emilie had to make cookies for the soccer ordered by her sister!
So here we are, the both of us, competing for a corner of the (already small) kitchen!
In the end, the quiches were not cooked before we left, but I learned how to use the "Cook Time" feature on the oven!
And the quiches were delicious! Here is the Leek and Salmon recipe, inspired by Chocolate and Zucchini.

Leek and Salmon Quiche

serves 8

1 whole wheat crust

2 lbs leeks, sliced and well washed
1 Tbsp butter
2 Tbsp olive oil

1 lb fresh salmon
1 Tbsp Old Bay seasoning

4 eggs
1/2 cup creme fraiche
1 cup milk

In a large saute pan, heat the butter and olive oil. Add the leeks and saute until tender, about 20 minutes.

While the leeks are cooking, poach the salmon. Boil about a quart of water. When boiling, lower the heat and add the Old Bay seasoning and the fish. Simmer until fish is cooked, about 10 minutes. Remove from the water and let cool. When cool, flake the salmon, making sure you have removed all the bones!

When the leeks are cooked, set aside.

Preheat the oven to 350F.

In a large bowl whisk the eggs, the creme fraiche and the milk until all ingredients are well incorporated. Season with salt and pepper.

Add the leeks and the salmon and mix well.

Transfer to a pie dish, buttered, floured and lined with the crust.

Bake for about 1h5min. Then let stand in the turned off oven for and extra 15 minutes.

Serve warm.

Whole wheat crust:

16 Tbsp (2 sticks) butter, at room temperature
2 cups whole wheat flour
1/4 cup water, warm

In food processor, pluse the flour and butter until it resembles coarse meal. Add water, a little at a time, until the dough is moist.
Make a ball of the dough and let rest for one hour.

Roll and use as a regular pie crust.

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