Quiche is one of our favorite dishes for its versatility and easy elaboration. In addition, it allows us to take advantage of the leftovers of other meals and, therefore, it deserves a hole in our recipe book. On this occasion we share a recipe of salmon quiche and delicious leeks, in which we also teach how to do the integral quiche mass. You dare? Do you feel like trying this succulent dish? Well, keep reading and discover the step by step in recipes?
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make salmon and leeks quiche: |
| For the dough :: 200 grams of integral flour (1â…“ cups) 85 grams of soft butter 50 milliliters of water 1 tablespoon dessert of salt | For the filling :: 500 grams of salmon 1 leek 2 tomatoes 4 eggs 1 cream of milk 2 branches of rosemary 1 tablespoon olive oil 150 grams of mozzarella cheese grated 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make salmon and leeks quiche:
1. The first thing we should do to prepare the salmon and leeks quiche is to cook the fish. To do this, we recommend steamed salmon, since we managed to maintain all its properties and prevent water from release. Add salt and rosemary, and cook for 20-30 minutes. And if you want to know how to do it in the microwave, do not miss our microwave salmon recipe.
2. While the salmon is cooked, we prepare the mass of the quiche. To do this, in a container or a food processor, we mix the flour with butter, water and salt until you get a homogeneous and consistent mass. We form a ball and let stand in the refrigerator for 20 minutes.
3. When the salmon is ready, we reserve it for a moment while we continue with the elaboration of the filling of the salmon and leeks quiche. Thus, we chop the leek finely and saute it with a splash of olive oil. Add the chopped tomato without seeds and continue to skip for one more minute. We remove from heat.
4. We remove the skin from salmon and thorns, and crumble the meat in pieces of the desired size. We have opted for medium, neither very large nor small pieces.
5. We remove the mass of the fridge, spread it with a roller and cover the base of the mold with it, also occupying the walls. If there is enough, we can save it to make tartlets stuffed with broccoli for example. We click the base with a fork and bake the dough for 10 minutes with the preheated oven at 180 ºC.
6. To finish preparing the filling of the salmon and leeks quiche, in a bowl we beat the eggs with the cream of milk, add salt and pepper to taste. Then, we incorporate the salmon and the sofrito of leeks and tomato to integrate all the ingredients. We mix very carefully to prevent salmon from getting rid, since we want fish pieces to be noticed.
7. We place the filling on the dough and bake the salmon and leeks quiche for 30-40 minutes, maintaining the same temperature.
8. After the cooking time, we add the grated cheese and go back to bake to melt and, if we like it, it is gratin. Time will depend on the final result we want to obtain.
9. Praise! We can already serve our salmon and cheese quiche during the appetizer or as dinner. This dish can be tasted both cold and hot or tempered, and can be accompanied with a capped salad, an avocado salad …, the possibilities are endless! If you liked the recipe, do not hesitate to leave your comment!
