Salmon And Leek Quiche With Capers

1. 1

   Preheat oven to 375F.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add leeks and cook until they soften and glisten, about 10 minutes. Transfer leeks to bowl.

3. 3

   Pour remaining olive oil into skillet, add salmon and cook until just barely pink. Transfer to cutting board and let cool slightly. Using a fork, shred salmon into small pieces.

4. 4

   In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and a generous amount of black pepper. Add cream cheese and use a wooden spoon to break up, noting there will still be small lumps. Set aside.

5. 5

   Roll out thawed pastry dough to fit a 9 inch shallow pie dish. Transfer dough to pie dish and use your fingers to press against the sides. Cut off excess dough and discard.

6. 6

   Spread leeks across the bottom of the dough. Top with salmon flakes, then pour custard mixture over the top. Sprinkle capers and dill on top.

7. 7

   Bake for 30-40 minutes, until the center is firm and the crust is golden brown. Let quiche cool for at least 10 minutes before serving.

* Per serving · 4 servings · Values may vary.