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Salmon Quiche with Leek and Cream Cheese
- 3.5 oz ASC-labeled Sea Tales Atlantic Smoked Salmon
- 1 tbsp olive oil
- 2 leeks, white part only, halved and finely sliced
- Splash of white wine
- 3 eggs
- Salt and pepper to taste
- 1 can Fish Tales Wild Pink Salmon
- 2 tbsp butter, melted
- 8 slices puff pastry
- 5 oz cream cheese
Ingredients
Easy
Instructions / Directions
Serves: 11This delicious dish with smoked salmon, canned salmon, leeks, and cream cheese is perfect as a starter or main course.
- Preheat the oven to 365°F.
- Sauté the leeks in olive oil without browning them. Deglaze with the white wine.
- Beat the eggs and mix with the heavy cream.
- Season with salt and pepper.
- Stir in the canned wild pink salmon and the sautéed leeks into the egg-cream mixture.
- Grease a pie pan with a diameter of about 9.5 inches and line it with puff pastry. Pre-bake the pie crust for 8 minutes in the oven.
- Pour the egg-cream mixture into the crust and dot the mixture with small cubes of cream cheese
- Bake the quiche for about 30 minutes in the oven.
- Allow the quiche to cool slightly, then top with smoked salmon. Serve with a fresh salad.
This recipe is brought to you by Sea Tales
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