This Smoked Salmon Quiche with Leeks and Cottage Cheese is the perfect dish for brunch, to take to work in your lunchbox or to enjoy as a light dinner.
Course: brunch, dinner, lunch
Author: A Baking Journey
180gr (1 cup + 2 tbsp)Plain Flour
90gr (3 oz)Cold Unsalted Butter
60ml (1/4 cup)Cold Water
500gr (2 cups)Cottage Cheese
2tbspFresh Dill, chopped
200gr (7 oz)Smoked Salmon
60gr (1/4 cup)Grated Cheese (optional)I used Parmesan Cheese
Place the Flour, Salt and Cold Butter cut into small pieces in the bowl of your food processor. Pulse until it ressemble small crumbs or a thick sand. Add the Cold Water and pulse until the pastry starts to come together. (see note 1 to make the pastry without a food processor).
Transfer onto a lightly floured surface and bring together into a ball. Cover with plastic wrap, gently press to flatten the pastry then place in the fridge for at least 30 minutes.
Once the pastry has chilled, preheat your oven on 180'C / 350'F.
Lightly flour your work surface again and roll the pastry into a large circle. Gently place it into your Quiche Pan (or Deep Pie baking Dish). Use a fork to lightly prick the pastry then blind bake in the oven for 5 to 10 minutes (see note 2).
While the Quiche Pastry is blind baking, start preparing the quiche filling. Thinly chop the Leek and place it in a large pan with the Olive Oil and Salt. Cook for about 5 minutes or until the leeks get translucent. Set Aside to cool down.
In a seperate bowl, whisk the Eggs and Cottage Cheese. Add the Salt, Pepper, Chopped Dill and grated Cheese (optional). Add about 2/3 of the Smoked Salmon cut into small pieces (keep a little bit to decorate the top of the quiche), then lastly the cooked Leeks.
When all mixed together, pour into the partially baked Pastry. Use the last pieces of Smoked Salmon to decorate the top of the quiche - I made a Spiral with the thin strips of Salmon.
Place back in the oven for another 35 to 45 minutes. The quiche filling should be set and not jiggly.
Leave to cool and set for 10 to 15 minutes before serving. Serve with some fresh Dill.
You can make the pastry with your hands (or using a Pastry Blender). Place the Flour and Salt in a Large bowl and add the Butter cut into very small cubes. Rub the Butter with the Flour using your fingers and palms until all the butter has been incorporated into the flour. Add the Water and work the dough with you fingers to bring it together.
You can use line the unbaked pastry with baking paper / parchment paper and cover it with Baking Beads (or Rice, Dry Chickpeas, Dry Beans etc) if you want. I have found that the bottom of the pastry bakes quicker without it, which is the area you want to mainly blind-bake.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com