Salmon quiche with leek and cream cheese
This delicious dish with canned salmon, smoked salmon, leeks, and cream cheese is perfect as a starter or main course.
This quiche can be served both warm and cold.
Preheat the oven to 185°C (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 tart pan with a diameter of about 9.5 inches and line it with puff pastry. Pre-bake the tart 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.