creamy salmon, asparagus and leek quiche
Yield: 10
Origin: own recipe
Portion size: 50g
Ingredients:
185ml cake flour
Pinch salt
45g butter
25ml-iced water
Squeeze of lemon juice
200ml cream
2 eggs
100g smoked salmon, chopped finely
100g asparagus, chopped into 1 cm chunks
100g leeks, finely chopped
Seasoning
Equipment:
Scale
Measuring cups
Rolling pin
10 individual baby tartlet cases
Preparations:
1) Sift flour and salt into a bowl, add the chilled butter that’s been cut into blocks and using a palate knife cut into the mixture until all the butter is coated with flour. Then using your hands rub together until the mixture resembles breadcrumbs. Mix water and lemon juice then add to the dry mixture slowly until it all comes together. Wrap and place in fridge to chill.
2) Mix cream and eggs together and add seasoning to make the savory custard for the tartlets.
3) Chop the leeks finely and sauté off in a pan for a few minutes. Cut the asparagus into 1cm chunks and slice the salmon into small pieces.
4) Remove the chilled pastry and take a small amount and push it into the tartlet cases so you get an even crust. Then prick the base with a fork. Cover with a little foil and using place a little rice in the foil acting as a weight. Place in the oven at 180’C for 10 minutes or until the pastry is cooked through and slightly golden in color.
5) Place about 10g of each ingredient into the cooked pastry then pour in just enough custard to reach the top. Cook further I the oven until the custard has set.
Preparation time:
30 minutes
Cooking time:
25 minutes
Plating:
Finish off with some deep-fried leeks and a sprig of fennel.
