<\/p>\n
Ingredients (for 6 mini quiches):<\/p>\n
– 2 leeks (fresh and tender)
\n– 100g smoked salmon (of superior quality)
\n– 4 eggs (large)
\n– 200 ml fresh cream (either 15% or 30%, depending on your preference)
\n– Salt and pepper (to taste)
\n– Fresh herbs (such as chopped chives or parsley) for garnish (optional)<\/p>\n
Instructions:<\/p>\n
1. Prepare the Leeks:
\n– Wash the leeks thoroughly to remove any dirt or soil. Slice them finely.
\n– Heat a bit of olive oil or butter in a pan over medium heat. Add the chopped leeks and saut\u00e9 them gently until they become soft and slightly golden, about 5-7 minutes. Set aside to cool.<\/p>\n
2. Prepare the Smoked Salmon:
\n– While the leeks are cooling, cut the smoked salmon into small, bite-sized pieces.<\/p>\n
3. Make the Quiche Filling:
\n– In a large bowl, whisk the 4 eggs until well beaten.
\n– Add the 200 ml of fresh cream and mix to combine.
\n– Season the mixture with a pinch of salt and pepper. Be careful with the salt as smoked salmon is already salty.
\n– Add the cooked leeks and smoked salmon to the egg-cream mixture. Stir gently to evenly distribute the ingredients.<\/p>\n
4. Prepare the Molds:
\n– Lightly grease 6 mini muffin or tart pans with butter or a non-stick spray to ensure the quiches don’t stick. Silicone molds work well here too.<\/p>\n
5. Fill the Molds:
\n– Carefully spoon the leek and salmon mixture into the molds, filling each about three-quarters of the way to prevent overflowing during baking.<\/p>\n
6. Bake:
\n– Preheat your oven to 180\u00b0C (350\u00b0F).
\n– Place the mini quiches in the oven and bake for 20-25 minutes. They should be golden brown on top and firm to the touch when done.<\/p>\n
7. Finish and Serve:
\n– Allow the quiches to cool slightly before removing them from the molds.
\n– For a finishing touch, sprinkle some fresh herbs (like chopped chives or parsley) on top for added freshness and color.<\/p>\n
Enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"
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