Capers

Salmon and Leek Quiche with Capers

by:
January  7, 2016
0
0 Ratings
Salmon and Leek Quiche with Capers
Photo by Vicky | Things I Made Today
  • Serves 4-6
Author Notes

All your favorite bagel flavors of salmon, cream cheese, and capers in a beautiful, crowd-pleasing quiche. —Vicky | Things I Made Today

What You'll Need
Ingredients
  • 1 Sheet frozen puff pastry, thawed
  • 2 tablespoons Olive oil, divided
  • 1 pound Leeks, washed, white and green parts sliced thin
  • 4 ounces Salmon fillet
  • 3 Large eggs
  • 1/2 cup Whole milk
  • 1/2 cup Heavy cream
  • ½ teaspoons Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Whipped cream cheese
  • 2 tablespoons Capers
  • 2 tablespoons Dill, torn
Directions
  1. Preheat oven to 375F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and cook until they soften and glisten, about 10 minutes. Transfer leeks to bowl.
  3. Pour remaining olive oil into skillet, add salmon and cook until just barely pink. Transfer to cutting board and let cool slightly. Using a fork, shred salmon into small pieces.
  4. In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and a generous amount of black pepper. Add cream cheese and use a wooden spoon to break up, noting there will still be small lumps. Set aside.
  5. Roll out thawed pastry dough to fit a 9 inch shallow pie dish. Transfer dough to pie dish and use your fingers to press against the sides. Cut off excess dough and discard.
  6. Spread leeks across the bottom of the dough. Top with salmon flakes, then pour custard mixture over the top. Sprinkle capers and dill on top.
  7. Bake for 30-40 minutes, until the center is firm and the crust is golden brown. Let quiche cool for at least 10 minutes before serving.
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4 Reviews

sl(i)m
sl(i)m April 12, 2018
Here's the salmon quiche I actually made, and to which my comment refers: Salmon, Dill, and Greens Quiche with Cornmeal Crust
 
sl(i)m
sl(i)m April 12, 2018
OOPS - these comments were intended for a different salmon quiche recipe. Apologies to the author. This recipe looks terrific, too!
 
sl(i)m
sl(i)m April 12, 2018
While this is a rather casually written recipe, it's a good place to start! I used salmon bits which cook up a lot faster than a fillet. (Could use leftover salmon, if there ever is any, as well.) I recommend sautéing the onions first, adding in THAWED spinach, and then barely cooked salmon bits. Mixed heavy cream with whole milk. Didn't have dill Havarti, but would like to try it the next time I make this (which I will do!). Instead used a mix of parmesan and pecorino. Finally, not having whole wheat flower on hand, I rolled out a puff pastry and did not pre-cook it. I would like to try the author's dough... Family all liked it. I think this would be good with asparagus as well, other greens, or another green vegetable... Thanks for the launch pad!
 
sl(i)m
sl(i)m April 12, 2018
While this is a rather casually written recipe, it's a good place to start! I used salmon bits which cook up a lot faster than a fillet. (Could use leftover salmon, if there ever is any, as well.) I recommend sautéing the onions first, adding in THAWED spinach, and then barely cooked salmon bits. Mixed heavy cream with whole milk. Didn't have dill Havarti, but would like to try it the next time I make this (which I will do!). Instead used a mix of parmesan and pecorino. Finally, not having whole wheat flower on hand, I rolled out a puff pastry and did not pre-cook it. I would like to try the author's dough... Family all liked it. I think this would be good with asparagus as well, other greens, or another green vegetable... Thanks for the launch pad!