Smoked Fish and Leek Quiche

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I made this quiche for a lunch at my place in celebration of one of a my amazing friends who just got engaged! The bridesmaids were gathering to get organized for the upcoming nuptials and to discuss some very important events leading up to the big day, the bachelorette!!!

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Portion out next to a side of salad and lunch is served ladies!!!!

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Smoked Fish and Leek Quiche

  • 1 pastry line pie plate, use this recipe here
  • 1 Tbsp grainy mustard
  • 1 leek, trimmed and washed
  • 1 Tbsp butter
  • 1/2 tsp celery seed, optional
  • 350 g hot smoked fish (haddock, trout or salmon work well here), skins and bones removed and broken into large chunks
  • 1/4 cup chopped dill
  • 3 eggs
  • 1/4 cup whipping cream (or milk)
  • 1/2 cup milk
  • 1/2 tsp salt
  • 2 Tbsp grated parmesan cheese

Brush your pastry lined pie plate with mustard and chill in the freezer. Preheat oven to 400°F and arrange rack to the lowest setting.

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In a large pan, melt the butter over medium heat and sautee the leeks and garlic until softened, about 5 minutes. Remove from heat and add the celery seed, season with a touch of salt and mix through.

In a medium bowl, whisk together the eggs, cream, milk and salt to form a custard. Set aside.

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Remove the pie plate from the freezer and place on a rimmed baking sheet. Arrange the fish in a single layer on the bottom of the crust. Layer on the cooked leeks and some dill and carefully fill the crust with the custard. Sprinkle with parmesan cheese and place the quiche along with the baking sheet in the oven on the lowest rack.

Bake for 45 minutes until the custard is set and crust is browned. Remove from oven and allow to cool for at least 10 minutes before slicing.

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Serve 8-10

 

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