Smoked Salmon and Spring Vegetable Quiche Recipe
Prep Time:
2 hours, 50 minutes
Cook Time:
1 hour, 3 minutes
Servings:
8 Servings
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon + ⅛ teaspoon salt, divided
  • 8 tablespoons butter, chilled and cubed
  • ¼ cup very cold water
  • 2 tablespoons olive oil
  • 1 cup chopped leeks
  • 4 ounces smoked salmon, torn into pieces
  • ½ cup peas
  • 4 eggs
  • 2 cups heavy whipping cream
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh dill, plus more for topping
  • ½ cup fresh mozzarella, torn to pieces
  • ½ cup crème fraîche
  • 1 teaspoon capers with juice
  • 1 teaspoon lemon juice
Directions
  1. To make the crust, add the flour, sugar, and ½ teaspoon of salt to a food processor. Pulse to combine.
  2. Add the cold butter and pulse until butter is cut into pea-sized pieces and incorporated throughout the flour mixture.
  3. Add the water slowly, pulsing until ball of dough forms.
  4. Transfer dough to a lightly floured work surface and knead until smooth, about 3 minutes. Form into a ball.
  5. Press into a disc and wrap dough in plastic. Refrigerate for 2 hours.
  6. Roll the dough into a large circle, about 12 inches in diameter.
  7. Press the dough into a 9-inch pie tin. Flute, crimp, or shape the edges as desired. Chill for 30 minutes while the oven preheats.
  8. Preheat the oven to 375 F.
  9. Line the crust with parchment then fill with pie weights or dried beans. Blind-bake for 20 minutes, until firm and slightly golden.
  10. Remove the parchment and weights and poke holes into the bottom of the crust with a fork.
  11. Reduce the oven temperature to 350 F.
  12. In the meantime, add oil to a skillet over medium heat.
  13. Saute the leeks until soft, about 3-4 minutes.
  14. Transfer the leeks to the pie crust. Add the salmon pieces (reserving some for topping, if desired) and peas.
  15. In a large bowl, whisk together the eggs, heavy cream, ⅛ teaspoon salt, and pepper.
  16. Pour the egg mixture into the pie shell. Top with dill and mozzarella.
  17. Return the pie to the oven and bake until center is set, about 40-50 minutes.
  18. While the quiche is baking, use a spatula to stir together the crème fraîche, capers with juice, and lemon juice.
  19. Let the quiche cool for 10 minutes before slicing and serving. To serve, top with crème fraîche mixture, fresh dill, and extra salmon if desired.