- 225g short crust pastry
- 1 large leek, chopped
- 1 finely chopped clove of garlic
- 15g butter
- 300ml stock (fish or vegetable)
- 50ml Amarula
- 1 (500g) hot smoked salmon tail, broken into pieces
- Juice of 1 lemon
- 3 eggs
- 200ml double cream
- Pepper and chilli, to season
- Fresh salad leaves, to serve
If you’re not using ready-made pastry, make the short crust pastry first. Roll out the pastry and line a flan ring with a non-stick agent (such as Spray and Cook). Lay the pastry in the ring, cut off the excess pastry (remember it can shrink so don’t remove too much), prick the surface several times and cover with greaseproof paper. Fill with dry beans or chickpeas and bake for 10 minutes in an oven preheated to 180˚C. Take the pastry out of the oven, remove the beans and allow to cool.
In a pan, cook the chopped leek in butter and garlic until soft. Add water and cook until the liquid has evaporated. Set aside. Boil the stock and Amarula together in a pot until the liquid has reduced to 100ml. Add the lemon juice and some pepper and chilli for seasoning. Then add the cream to this mixture and beat in the eggs. Layer the leeks at the bottom of the quiche, add the pieces of hot smoked salmon, and top the quiche with the cream mixture. Place in an oven, preheated to 180˚C, and bake for 20 to 30 minutes or until golden brown.
Cut into wedges and serve with fresh salad leaves.