Smoked Ora King Salmon Quiche
A delicate and delicious quiche loaded with leeks, dill and beautiful Ora King Smoked Salmon. This recipe comes to us from butcher and chef extraordinaire Duncan from Cannings Tooronga. Warning: you will not have any leftovers when you make this quiche - we certainly didn't.
- 350g short pastry (a couple of sheets or whatever covers your quiche dish)
- 100g Bellarine Ora King Smoked Salmon (slices)
- 200g chopped leeks
- 3 free range eggs
- 100g cream
- 150g milk
- 30g grated gruyere cheese
- 30g drained capers
- 1 tbsp chopped dill (plus a few extra leaves for garnish)
- Grass fed butter
- Preheat oven to 190C. Make sure you let it get fully up to temperature before you put anything in - a preheated oven is essential in this recipe.
- Line the dish you're cooking the quiche in with baking paper, then add pastry. On top, add another layer of baking paper covering all of the pastry, plus a pie weight of your choosing on top (we used rice).
- Bake for about 10 mins to set the pastry - this step is called 'blind baking'.
- While the pastry is baking, add leeks into a pan with a lump of butter and sweat until softened. In this step, you do not want to give the leeks any colour (you just want to soften them) so keep the heat on the lower side stirring often.
- Remove pastry from oven and take off the pie weight, discarding any pieces of rice that might have snuck onto the pastry. Lay out an even layer of cooked leeks over the base.
- Add a layer of grated gruyere cheese and a sprinkle of salt, followed by torn up pieces of smoked salmon and capers. On top of this, add another layer of cheese and a sprinkle of salt.
- In a bowl, whisk together milk, cream, eggs and finely chopped dill until well combined. Don't worry if it looks quite liquid-y, it's supposed to have a fairly thin milky consistency at this stage!
- Pour egg mixture carefully over the quiche base, until it's not quite at the top of the pastry (if you have too much egg mix, don't pour the extra in - just pop it aside and if you have enough you can make a separate mini quiche with the leftover).
- Slide into the oven and bake for approximately 30 minutes or until golden on the top and not too wobbly (it will still have some setting to do after it comes out of the oven so a bit of wobble is fine).
- Stand for 5 - 10 mins before cutting into it so it can set, then garnish with some dill leaves and fresh lemon and tuck in!
Need a visual step by step? Check out the video on our Instagram: