Quiche au Saumon et aux Poireaux (Salmon and Leeks Quiche)
This salmon and leeks quiche is very healthy: it’s full of omega-3 fatty acids from the fish, antioxidants from the leeks, and good proteins from the eggs! You can also use tuna in place of salmon.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 Tbsp. thyme
- 1 bay leaf
- 1 lb. fresh salmon fillets
- 1 Tbsp. butter
- 4 medium leeks, trimmed, green parts discarded, and chopped
- 1 pie shell (9 inches)
- 1 Tbsp. Dijon mustard
- 3 large eggs, beaten
- 1⁄2 cup crème fraîche or crema Mexicana
- 3⁄4 tsp. salt
- 1 tsp. ground black pepper
- Preheat the oven to 350°F. Fill a medium saucepan with water, add the thyme and the bay leaf, and bring to a boil over high heat. Poach the salmon in the boiling water for 5 minutes. Then take it out with a slotted spoon and put on a plate. Reserve.
- In a nonstick skillet, melt the butter over medium-low heat, then add the chopped leeks. Brown them slowly on each side for two minutes, then add 1⁄2 inch of water to the pan. Stir well, and simmer for 15 minutes.
- With a fork, make small holes all over the pie dough. Spread the mustard on the dough. Shred the salmon into the pie shell, then add the leeks, making sure they are evenly spread.
- In a bowl, beat the eggs firmly, then add the cream. Add the salt and the pepper, and whisk well. Pour over the salmon and the leeks. Put the pie on the top rack in the oven, and cook for 35 minutes.
- Serve lukewarm or cold.