Salmon & Leek Quiche
two salmon fillets
1/4 C of heavy cream cream
Preheat the oven to 200°C (400°F). Wash and cut up about 2 pounds of leeks (using pre-cut frozen saved me the trouble). Heat a little butter or olive oil (tradition or unclogged arteries, take your pick) in a large skillet, add the leeks and season with salt and pepper. Cook on medium heat for about twenty minutes or until tender. Drain very thoroughly.
Meanwhile, in a large saucepan, bring water to a boil and poach two salmon fillets for about 10 minutes, until just cooked. Drain thoroughly, and flake with a fork.
Line a 25-cm (10-inch) quiche pan with a store-bought or (better, obviously) homemade crust, stretching it a little to have the flaps of dough all around that I like to fold over the filling. In a large bowl, beat together two eggs, 1/4 C of crème fraîche (substitute heavy cream or sour cream), salt and pepper. Add the leeks and salmon, and mix gently with a wooden spoon.
Pour the filling in the pie dish, and fold the flaps of dough over the borders of the filling. With a pastry brush, use what egg moisture is left in the bowl to brush the pie dough. Bake for about 45 minutes, until the crust is golden.