For the crust, you can either use my Perfect Quiche Crust Recipe or you can use 2 sheets of shortcrust pastry.
Preheat a fan forced oven to 160C / 320F.
On medium heat, add the butter and allow to melt a little. Next, add the sliced leek, onion and minced garlic. Stir for 2 minutes until they soften. Don’t let them brown. Take off the heat and allow to cool.
To a large mixing bowl or jug, add the eggs, cream, salt and pepper and 3/4 of the dill. Whisk until well combined.
Add the cooled leek mixture to the tart shell and spread around. Then add the smoked salmon ribbons. Sprinkle with cheese and pour on the egg mixture. Bake for 45 minutes or until golden and middle is still slightly jiggly. Allow to rest for 10 minutes before slicing.
StorageQuiche can be stored in an airtight container, in the fridge for up to three days.FreezingQuiche can be frozen in an airtight container or freezer bags for up to two months.CrustYou can use my recipe for Quiche Crust. It’s flaky and buttery and so easy to make. But an alternative would be to use 2 sheets of frozen shortcrust pastry. Place two semi-thawed sheets of pastry on top of each other place on your workbench which has been dusted with flour. Roll out to about 12-inches in diameter.Smoked SalmonGuys, I cannot stress this enough. Use good quality smoked salmon for this recipe. It will make all the difference when it comes to the overall flavor of the quiche and is the best way to infuse it with that Smokey flavor too.