Quiche is one of those things that get's "ooh's" and "aah's" for no good reason. People see them as an advanced dish that are hard to make, but in reality they are surprisingly simple to put together and actually should be a go-to for quick-cook brunches.
This quiche features smoked salmon and leeks. What it doesn't feature is Gouda or goat cheese or any other fancy cheese. We use Mozzarella. Why? There is no point in spending money one cheese who's flavor is going to be overpowered by smoked salmon anyway. A good, melty cheese like Mozzarella will do just fine.
ingredients
SERVES 8
- Pie Crust
- 2 cups of dried beans to pre-bake crust
- 1 1/2 cups of half and half
- 6 large eggs
- 1 1/2 cup of grated Mozzarella
- two leeks sliced in half length-wise and chopped in 1/2 inch strips
- 1 tablespoon of butter
- 1/2 tablespoon of olive oil
- 4 oz chopped smoked salmon
- 1/2 teaspoon of salt
- 1 teaspoon of cracked ground pepper
COOK TIME
1 Hour
- 15 minutes preparation time
- 45 minutes bake time
Hardware
- large bowl
- whisk
- cutting board / knife
- sautee pan
- pie or tart dish
- wax paper
Method
- Line pie crust with parchment paper and fill with beans. Bake for 20 minutes at 350 degrees
- Saute leeks in butter and olive oil for 5 minutes over medium heat
- Season to taste with salt and pepper. It's important to season at every step.
- Putting a little olive oil in the butter helps to keep it from burning.
- Add eggs to bowl and whisk. Add half and half to bowl and whisk. Stir in leeks, cheese, salt and pepper.
- Pour into pie crust and bake for 45 minutes.
- Impress the heck out of your friends and family.
