Salmon and Leek French Quiche

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!

Ingredients

For a tart pan approx. 9x 1.125 in. (22.9x2.9cm) :

1 Pie Crust (sug­ar free)

2 Leeks

1 Pack of sliced Smoked Salmon (approx. 4 oz.)

2 Eggs

2 oz. shred­ded Swiss Cheese or Pro­volone (50g)

4 Table­spoons of Light Sour Cream

6 Table­spoons of Milk

Ground nut­meg, salt and pepper

The Quiche Crust

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.

Recipe for French Quiche Crust (available in French here)

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.

Step 1

Mix the flour and salt. Add the but­ter, and mix with the tip of your fingers.

Step 2

Add the egg yolk and the water. Con­tin­ue mix­ing with your hands, and make a ball.

Step 3

Wrap the ball in plas­tic wrap, and let it rest in the refrig­er­a­tor for 30 minutes.

Step 4

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.

Making the Quiche

You can find the recipe in French here.

Step 1

Pre­heat oven to 410 degrees Fahrenheit.

Step 2

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.

Step 3

In a skil­let with but­ter, melt the leeks on low heat. Add 2 table­spoons of light cream. Sea­son with salt, pep­per, and nutmeg.

Step 4

Fill the quiche crust with the leek and cream mixture.

Step 5

Place slices of smoked salmon over the mixture.

Step 6

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.

Step 7

Bake for 45 min­utes at 410 degrees Fahren­heit. Enjoy warm.

Bon Appétit!

French Mom

Dis­clo­sure