Salmon and goat cheese quiche

Raquel, author of Los Tragaldabas , brings us a recipe that you'll want to prepare no matter how hot or cold it is: you'll love this salmon and cheese quiche, both for its flavour and for how easy it is to make. Don't miss it!

Savoury tarts are my weakness, and quiches in particular - they are my favourite! This type of tart allows for a lot of variety when it comes to mixing ingredients, making them very versatile tarts, as any variation is perfect: vegetables, meats, fish... you really have an infinite number of possibilities when it comes to preparing them. In addition, their easy preparation makes them even more attractive.

The recipe I bring you today is a very tasty quiche , with a mix of salmon and goat cheese that go so well together. It can't be missing that touch of dill, which gives it an essential freshness.

Quiches are a type of savoury tart that comes from French cuisine. Their preparation is very basic : eggs and cream mixed with vegetables or any other ingredient that we fancy, which is then filled into a shortcrust pastry mould.

Le Creuset ceramic mould , Mediterranean glass cup and Masterclass wooden board

The most famous quiche is the Lorraine, originally from the Lorraine region. Initially, this quiche only had cream and eggs, with cheese and bacon being introduced later. From this, the rest of the versions of one of the most famous savoury tarts in the world were developed. If you want to know how to prepare delicious quiches, Julia Child explains it very well in her book The Art of French Cooking .

These types of cakes are perfect to enjoy at any time of the day, they are delicious both hot and cold . The kids love their flavour so it is a great idea to practice with them in the kitchen and make the filling they like the most.

For my quiche today I used the Le Creuset ceramic mould , as you can see it is beautiful so you will only have to think about taking it out of the oven and presenting it on the table, it will look luxurious.

Ingredients

• 1 sheet of shortcrust pastry
• 250ml of liquid cream
• 150-200gr of goat cheese roll
• 300g of fresh salmon, clean of bones and skin.
• 3 eggs
• 2 leeks
• Extra virgin olive oil
• Salt
• Pepper
• Nutmeg
• Fresh dill
• 1 egg to paint the dough

Le Creuset Ceramic Baking Balls ,Textured Porcelain Plate and Bowls , and Ceramic Mold

Elaboration

1. Preheat the oven to 180º.
2. In a frying pan, add a splash of olive oil and fry the finely chopped leek until soft.
3. We add the salmon cut into cubes and sauté. We reserve
4. Grease your Le Creuset ceramic mould and spread out the shortcrust pastry. Prick the base with a fork and place ceramic balls on top to prevent it from swelling (if you don't have one, you can use dried legumes).
5. Bake for 20-25 minutes. Remove, brush with beaten egg and bake for 5 more minutes. Set aside.
6. In a bowl, beat the eggs and cream. Add the goat cheese cut into small pieces, the salmon sautéed with the leek, salt, pepper, nutmeg and finely chopped fresh dill. Stir everything to mix and pour into the mould.
7. Bake for 25 minutes or until your quiche is golden brown. Prick the dough to check that it is ready.
8. Let it cool on a cooling rack and serve.