Author Notes
All your favorite bagel flavors of salmon, cream cheese, and capers in a beautiful, crowd-pleasing quiche. —Vicky | Things I Made Today
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Ingredients
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1
Sheet frozen puff pastry, thawed
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2 tablespoons
Olive oil, divided
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1 pound
Leeks, washed, white and green parts sliced thin
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4 ounces
Salmon fillet
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3
Large eggs
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1/2 cup
Whole milk
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1/2 cup
Heavy cream
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½ teaspoons
Kosher salt
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Freshly ground black pepper
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2 tablespoons
Whipped cream cheese
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2 tablespoons
Capers
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2 tablespoons
Dill, torn
Directions
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Preheat oven to 375F.
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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.
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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.
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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.
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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.
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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.
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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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