Quiche is a staple of everyday French Food. This easy recipe for Salmon and Leek French Quiche is delicious and loved by everyone, including kids!
For a tart pan approx. 9x 1.125 in. (22.9x2.9cm) :
|1 Pie Crust (sugar free)|
|1 Pack of sliced Smoked Salmon (approx. 4 oz.)|
|2 oz. shredded Swiss Cheese or Provolone (50g)|
|4 Tablespoons of Light Sour Cream|
|6 Tablespoons of Milk|
|Ground nutmeg, salt and pepper|
Traditionally, quiche crust is the French sugar-free “Pâte Brisée.” The closest US equivalent is the sugar-free pie crust. I found this one at my grocery store:
For an authentic quiche, make your own French quiche crust.
You will need: 9 oz. all-purpose flour (250g), 1 pinch of salt, 3 tbsp of water (5cl), 4 1/2 oz. butter at room temperature (125g), and 1 egg yolk.
Mix the flour and salt. Add the butter, and mix with the tip of your fingers.
Add the egg yolk and the water. Continue mixing with your hands, and make a ball.
Wrap the ball in plastic wrap, and let it rest in the refrigerator for 30 minutes.
Using a Rolling Pin, roll it out to fit your quiche pan.
If you don’t already have one, I highly recommend you buy a Removable Loose Bottom Quiche Pan. This will make it easier to remove the baked quiche from the pan.
You can find the recipe in French here.
Preheat oven to 410 degrees Fahrenheit.
Cut the roots and the green leaves off the leeks. Use only the white part of the leeks. Rinse the leeks in water. Cut a cross in the leeks to make sure the water rinses off all dirt. Slice the leeks.
In a skillet with butter, melt the leeks on low heat. Add 2 tablespoons of light cream. Season with salt, pepper, and nutmeg.
Fill the quiche crust with the leek and cream mixture.
Place slices of smoked salmon over the mixture.
In a large bowl, mix 6 tablespoons of milk, 2 tablespoons of light cream, 2 eggs, shredded cheese, salt, pepper, and nutmeg. Pour this mixture over the salmon slices.
Bake for 45 minutes at 410 degrees Fahrenheit. Enjoy warm.