Smoked Salmon Quiche with Leeks and Dilled Havarti Cheese

By Chef_Madel

Ingredients

• 1 medium leek, pale green and white part only, halved lengthwise, washed, dried and thinly sliced.
• 2 tbsp (25 ml) butter
• 4 large eggs
• 2/3 cup (150 ml) milk
• 1/2 cup (125 ml) light cream
• salt and white pepper to taste
• 5.3 oz (150 g) dill-flavored havarti cheese, grated (see note)
• 3.5 oz (100 g) smoked salmon, coarsely chopped
• 1 homemade or store-bought-deep-dish-pie-crust

Details

Servings 6

Preparation

Step 1

Melt the butter in a large skillet set over medium heat. Add the leeks and cook until very tender about 5 minutes.

Cool the leeks to room temperature. Preheat the oven to 350 F (180 C). Place the eggs in a bowl and beat until the yolks and whites are well blended. Add the milk , cream, salt, and pepper, and whisk to combine.

Place half the cheese in the bottom of the pie crust. Top with half the leeks and smoked salmon. Pour in the egg mixture. Top with remaining cheese, leeks and salmon. Bake 45 to 50 minutes, or until eggs are set. Rest the quiche 5 to 10 minutes before serving to allow filling to set.

Cook's Note: Dill-flavored havarti cheese is sold at most supermarkets. The quiche could be baked the day before you serve it, cooled to room temperature and refrigerated until needed. To reheat, set the quiche, uncovered, in a 300 F (150 C) oven for about 20 minutes, or until heated through.