Smoked Salmon Quiche

                                             

Easy Smoked Salmon Quiche

This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven and the next one with a side salad.

Ingredients

1 pack puff pastry shop bought 

1 leek about 250 g / 9 oz

2 tablespoon olive oil
4 eggs medium size, at room temperature
200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
200 g smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is optional, as I often make it without dill and it still tastes delicious. 
1 tablespoon olive oil for greasing the pan

Directions:
 Preheat oven to 180°C /356°F.  Grease your baking form with some olive oil. 

Unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors. 

Slice the leeks into rings. Heat the tablespoon olive oil in a pan and fry the 1 leeks until they begin to brown. Set aside to cool. 

In a large mixing bowl, break the 4 eggs and whisk until they are combined. Mix in the 7/8 cup creme fraiche/heavy cream

Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir. 200 g smoked salmon  Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill. nutmeg, salt, 2 tablespoon dill, black pepperPour or spread the mixture into your dish. 

Place in the oven and bake for approximately 35 minutes. The quiche can be served hot or cold with side salad.