Use ready-to-roll puff pastry in place of shortcrust as the base for this quiche and top with smoked salmon trimmings and leeks
Prep:5 mins
Serves 4 – 6
1½ tbsp olive oil or butter2 leeks, finely sliced100g crème fraîche3 eggs1 lemon, zestedhandful of dill, roughly torn320g sheet ready-rolled puff pastry100g smoked salmon trimmings
STEP 1Heat the olive oil or butter in a frying pan over a medium heat, then cook the leeks with a pinch of sea salt for 10 mins, stirring frequently until softened. Transfer to a plate and leave to cool for 3-4 mins.STEP 2Meanwhile, whisk the crème fraîche, eggs, a good grinding of black pepper, lemon zest and a pinch of sea salt with half of the dill.STEP 3Heat the oven to 200C/180C fan/gas 6. Leaving the puff pastry on its baking parchment, unroll it into a small rectangular roasting tin (we used a 24 x 20cm tin), so that the pastry comes up the sides. Trim the shorter overhanging ends of the pastry, if you like – they’re great for making cheese straws.STEP 4Spread the cooled leeks all over the pastry base. Arrange the smoked salmon on top, then pour over the egg and crème fraîche mixture. Season with black pepper and bake for 25-30 mins until there’s no wobble and the pastry is golden.STEP 5Leave to cool for 10 mins before serving with the remaining dill scattered over. Will keep chilled for up to two days. Reheat until piping hot or serve cold.
