Thursday, October 14, 2010

Leek, Potato and Salmon Quiche

I am a BIG fan of quiches, and casseroles (possibly cause I grew up in the south), but mostly quiches. I love quiches cause you can make them ahead, they’re great as leftovers, they require minimal intervention and they help me get rid of stuff that’s been hanging around in the fridge too long. So the other day I happen upon a package of smoked salmon that was expiring that very day and well, with the husband’s immune system the way it is I can’t really risk feeding him food that is on its way to possibly being a bit wonky, and smoked salmon isn’t exactly cheap here so… into a quiche it went.
This is what you need:
Puff pastry sheet – in Italy I use the ready-made, refrigerated not frozen, Buitoni pasta sfoglia rotonda. It’s a round sheet of puff pastry approximately 25cm (10in.) in diameter. Use whatever you like, frozen is fine too (defrost it!) or you can make this in the form of a casserole, foregoing the puff pastry and just using a casserole dish.
Smoked salmon – I’m very sorry, but I forgot to check how much is in a package, but it’s not an insane amount – will correct this as soon as I go back to supermarket!
2 medium-sized leeks – with most of the green part cut off.
3 medium- sized potatoes - peeled
½ cup Feta cheese - crumbled                                        
Ricotta 250 gr (8.8oz)
Grated parmesan cheese (optional)
2 eggs
Salt, pepper and ground nutmeg (optional)
I used a 22cm (8.5inch) round spring-form pan, but you can use a pie dish as well.
This is what you do:

Finely cut the leeks cross-wise and sauté in a pan with a little oil till just softened and set aside.
Cut your salmon in mid to small sized pieces
Peel and cut the potatoes cross-wise and boil till slightly undercooked (they need to still be quite firm cause they will finish cooking in the oven).
Mix the ricotta and two eggs in a bowl (you’ll be putting all the other ingredients together here so a large bowl) add salt and pepper to taste and a pinch of ground nutmeg if the fancy takes you.
Add the salmon and when the potatoes and leeks  have cooled a bit, add those too.

Crumble in some feta cheese and mix, mix, mix with a fork, spoon or spatula, trying not to break the potatoes up too much
Unroll your puff pastry in your pan (with parchment paper underneath), fill it with the mixture and crimp the edges like you would an open pie. Then sprinkle with parmesan cheese.
If you’re making this in the form of a casserole and not a quiche, add about 2 tbs of water and cover with aluminum foil.

Stick in oven for 30 – 40 minutes (or until the puff pastry is thoroughly cooked and golden and the filling is cooked through and firm) at 180°C (350°F – 360°F) – as mentioned my oven is ventilated so cooks faster than an unventilated. If you’re making a casserole cook covered for 15min then uncover and cook 15 – 20 min more or until it looks firm and golden on top (depending on your oven, you may have to broil / grill the last few minutes to get that golden look).
Let cool for five minutes, take it out of your pan, and serve.
It goes very well with a salad as it is a full meal in and of itself!


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