Name: Smoked salmon quiche
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 225.00 g flour cake; 10.00 ml lemon zest only; 100.00 g butter cold; 30.00 ml water; 15.00 ml butter; 200.00 g leeks thinly sliced; 0.00 saffron soaked in water; 10.00 ml lemon zest only; 150.00 g salmon smoked, sliced; 3.00 eggs large; 250.00 ml milk; 125.00 ml cream; 100.00 g cheddar cheese grated; 30.00 ml fresh parsley chopped

Recipe Disclaimer

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Ingredients (14)

225.00 g	flour — cake
10.00 ml	lemon — zest only
100.00 g	butter — cold
30.00 ml	water

FILLING

15.00 ml	butter
200.00 g	leeks — thinly sliced
0.00	saffron — soaked in water
10.00 ml	lemon — zest only
150.00 g	salmon — smoked, sliced
3.00	eggs — large
250.00 ml	milk
125.00 ml	cream
100.00 g	cheddar cheese — grated
30.00 ml	fresh parsley — chopped

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Method:

Mix flour and lemon zest together. Rub in butter and then add enough water to form a firm dough. Wrap in clingwrap and refrigerate for 30 minutes.
Roll out on a lightly floured surface and line one large or eight small quiche tins.
Prick all over the base with a fork and cover with greaseproof paper. Fill with beans and bake blind in a preheated 190 °C oven for 10 minutes. Remove the beans and paper and leave to cool.
Reduce oven temperature to 180 &degC.
Heat butter in a frying pan and fry the leeks over a gentle heat until golden. Add saffron and cook for a few more minutes.
Remove from the heat and spread over the base of the pastry.
Sprinkle with lemon zest and cover with smoked salmon.
Beat eggs, milk, cream and cheese together. Stir in the parsley and season with a little salt. Pour over the filling and bake in the for 25 to 30 minutes until the filling is set. Serve warm or cool.