Salmon pie with leek and cheese: Quiche Lorraine is a typical French pie, filled with eggs, bacon, cheese, and milk or cream. The filling originally was grated Gruyere cheese and fried strips of bacon. At present, more used toppings with a more delicate taste: for example, quiche Lorraine with chicken with mushrooms, with spinach, with ham or with salmon.
Pies are very popular in French cuisines – such as salted ones, for example, Gratin with cauliflower and Bechamel sauce or the same with anchovies, or sweet – Parisian flan or delicious Clafoutis with cherries or peaches and chocolate


Quiche Lorraine with salmon

Ingredients (6-8 servings) (form 26-28 cm)

For the dough

  • 130 g Flour
  • 100 g Butter
  • 4 g Sugar
  • 3 g Salt
  • 1 Yolk
  • 30 ml Milk

For filling

  • 450 ml Whipping Cream
  • 80 g Smoked Salmon
  • 100 g Leek
  • 3-4 tbsp Vegetable Oil
  • 150 g Grated Gruyere Cheese (or Emmental)
  • 3 Eggs
  • 2-3 Sprigs of Dill
  • Salt
  • Black Pepper

INSTRUCTIONS

Making the dough

Dice the very cold butter. Sift the flour into a large bowl, add chopped butter.  Quickly grind the flour and butter with your fingers, making the crumbs. Add the yolk and milk. Add sugar and salt.

Quickly knead the dough. Wrap the dough in wrap film, refrigerate for at least 1 hour.

Prepare the filling while the dough is resting in the refrigerator

Put the dough on a board sprinkled with flour. Lightly beat the dough with a rolling pin *. Then roll the dough into a layer with a diameter of about 35 cm, trying to make it uniform in thickness.
* Cold dough is hard enough to roll out, plus it heats up very quickly and loses its structure. Beating the dough with a rolling pin, we condense it without heating.

Transfer the dough into the form using a rolling pin. Gently lay out the form with the dough. Cut off the excess dough with a knife. Pierce the dough with a fork.

If the filling is not ready yet, keep the form with the dough in the refrigerator.

Preparing the filling

Break the eggs into a large bowl, salt, and pepper. Beat well with a fork or whisk. Add cream, stir well.

Cut the salmon into strips. Finely chop the dill.

Chop the leek into rings. Heat vegetable oil (not olive oil) in a pan, add chopped leek, salt and pepper. Simmer for 3-4 minutes over medium heat until golden brown . Leave to cool.

Put 2/3 of the grated cheese on the dough. Put the fried leek on top. Add strips of smoked salmon. Sprinkle with chopped dill. Sprinkle with the remaining cheese.

Gently pour the filling into the form. The filling must NOT reach the edges of the dough by at least 5 mm. Bake for approximately 40 minutes at 180C, leave to cool, remove the form.

Salmon pie with cheese
Quiche Lorraine with Salmon and Cheese
    Salmon pie with leek and cheese.

    Quiche Lorraine with Salmon

    Servings: 6-8

Ingredients

    For the dough
  • 130 g Flour
  • 100 g Butter
  • 4 g Sugar
  • 3 g Salt
  • 1 Yolk
  • 30 ml Milk
  • For filling
  • 450 ml Whipping Cream
  • 80 g Smoked Salmon
  • 100 g Leek
  • 3-4 tbsp Vegetable Oil
  • 150 g Grated Gruyere Cheese (or Emmental)
  • 3 Eggs
  • 2-3 Sprigs of Dill
  • Salt
  • Black Pepper

Instructions

  1. Making the dough Dice the very cold butter. Sift the flour into a large bowl, add chopped butter. Quickly grind the flour and butter with fingers, making the crumbs. Add the yolk and milk. Add sugar and salt. Quickly knead the dough. Wrap the dough in wrap film, refrigerate for at least 1 hour. Lightly beat the dough with a rolling pin. Roll the dough into a layer with a diameter of about 35 cm. Lay out the form with the dough. Cut off the excess dough with a knife. Pierce the dough with a fork.
  2. Preparing the filling Break the eggs into a bowl, salt and pepper. Beat well with a fork or whisk. Add whipping cream, stir well. Cut the salmon into strips. Finely chop the dill. Chop the leek into rings. Heat vegetable oil in a pan, add chopped leek. Salt and pepper. Simmer for 3-4 minutes over medium heat until golden brown. Put 2/3 of the grated cheese on the dough. Put the fried leek on top. Add strips of smoked salmon. Sprinkle with chopped dill. Sprinkle with the remaining cheese. Gently pour the filling into the form. Bake for approximately 40 minutes at 180C.
    quiche Lorraine with salmon, salmon pie