mini salmon & leek quiches
Recipe and Photography by Abigail of @Bon__Abbetit
Welcome to my Thanksgiving series where I’ll be sharing twists on Thanksgiving classics, new ideas for your table and fun appetizer ideas. For day 3 we have these mini salmon & leek quiches. The pie crust is light and flaky, and the middle has lots of herby gruyere cheese, leeks and slow cooked @KvaroyArctic salmon, which is an amazing Fair Trade Certified fish. These would be perfect for an appetizer, or an amazing holiday brunch idea. I love that Kvaroy salmon is also antibiotic/hormone free and ethically raised on a family-owned salmon farm in the Arctic Circle so you know it’s going to be good. Full recipe below! Enjoy!
Serving size: 6 mini quiches (about 4 inches in diameter)
Homemade or store bought pie crust (recipe for homemade below)
1 cup milk
2 eggs
A few sprigs of dill
1 cup of gruyere cheese, grated
2 leeks
3 Kvaroy Arctic salmon filets
Extra virgin olive oil
Salt
Pepper
Cooking spray
For the homemade pie crust (you’ll want to make this in advance as it needs time in the fridge)
2 ½ cups All purpose flour
2 tablespoons sugar
2 sticks of butter, cubed
1 teaspoon salt
About 6 tablespoons of ice water
DIRECTIONS
If you are using store bought pie crust, jump to step 4.
Step 1: Add flour, salt and sugar to a food processor. Pulse to combine, and then add butter cubes. Pulse again until dough is crumbly. Scape sides of the processor and then add remaining cup of flour. Pulse until combined.
Step 2: Transfer to a bowl and add ice water. A few tbsp at a time. You want the dough to start to meld together.
Step 3: On a floured, clean surface, add dough and mold until it is shaped into a ball. Slice into 4 discs and cover in plastic wrap. Put in the fridge for at least an hour or overnight.
Step 4: Preheat oven to 300. Slice leeks, reserving the ends. Transfer the ends to a baking sheet, along with a few sprigs of dill. Wash Kvaroy Arctic salmon filets and pat dry. Add on top of the herbs and coat in olive oil and season with salt and pepper. Bake for about 16 min or until salmon is flaky. Once cooked, use a fork to flake the salmon into smaller pieces. Bump oven temperature up to 375.
Step 5: Meanwhile add olive oil to a medium skillet. When hot, add sliced leeks. Cook until nicely browned and broken down, about 7-10 minutes. Set aside.
Step 6: Add milk, eggs and more sprigs of dill to a large bowl. Whisk until combined.
Step 7: On a floured surface, roll out disc of dough. Depending on the size of your quiche tray, you’ll need to determine how big to make your circle of dough. I did about ½ an inch wider around than the tray to account for the sides.
Step 8: Add dough to each of the trays and press in, removing any excess dough from the sides. Add a sprinkle of gruyere cheese to the bottom of each pie crust. Then add a small spoonful of sauteed leeks. Pour egg/milk mixture over top, about ¼ cup worth. Add a spoonful of salmon and more cheese to the top. Repeat with all your quiches. Add to a baking sheet and bake for 25 min or until golden brown. Enjoy!