Quiche Saumon Porreaux

This wonderful variation of the famous Quiche Lorraine is a real highlight for a delicious lunch or dinner. Preparation time: 30 min, baking time: 30 - 40 min

What you need:

• Puff pastry: 1 roll 200 g

• Salmon filet: 200 g

• Leek: 300 g

• Milk: 300 ml

• Cream: 200 ml

• Eggs: 4

• Flour: 50 g

• Salt, Pepper, Muscat, ​

• Optional: Piment d'Espelette (1/2 tea spoon)

How to do it:

1. Cook the salmon in water, cool off and pull into small pieces

2. Put the flour in a bowl and add the eggs one by one and mix with a whisk.

3. Slowly add the milk until you receive a liquid dough.

4. Cut the leek in small slices and sweat in butter. Tip: Don't cook them too much, they should be still half raw. Then drain and let cool off.

5. Line the backing dish with puff pastry and use a fork to make some wholes.

6. Spread the cooked salmon + leek in the backing dish and souse with the milk-flour-egg mix. Fill up to max. 3/4 of the hight, as it will grow.

7. Bake in the pre-heated oven with 180 °C for about 30 -40 minutes until the top is golden.

8. Serve with a green salad on the side and enjoy!