Although quiche is now considered a classically French dish, it actually originated in Germany. This eggtastic wonder began in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine (Chef Manu's hometown!) The word 'quiche' is from the German word 'kuchen', meaning cake.
This brunch favorite also works well as a light lunch or dinner and can be served hot or cold (although we prefer it hot). It's perfect with a fresh, green salad from the garden.
So ‘quiche’ you cooking woes goodbye and enjoy this latest addition of Cuisine du Jardin!
- 3 medium leek stalks
- 6 slices smoked salmon
- 2 cups heavy cream
- 1 cup whole milk
- 3 eggs
- 2 tbsp butter
- Chef Jeff dill (to taste)
- 1 package shredded Swiss cheese
- Dice butter and mix with flour and salt until grainy.
- Add egg yolk, then assemble the dough into a ball.
- Mill the dough by pressing the palm of the hand on the edges of the dough to make it smooth. Repeat 4-5 times.
- Roll the dough into a ball and let rest 2 hours.
- Preheat oven to 350 degree.
- Wash and chop leeks
- Place butter in the pan. Once butter is hot, add leeks and let reduce (adding salt and pepper to taste.)
- When leeks are soft, add 1 cup heavy cream and let the cream reduce.
- Next add the sliced smoke salmon.
- Mix together all ingredients above (let cool a bit) and place in crust.
- Top with Swiss cheese.
- In a separate bowl, mix together 1 cup heavy cream, milk, eggs, dill, salt and pepper.
- Pour mixture over quiche.
- Bake for 30 minutes at 350 degrees.
- Garnish with green onions, chives or dill.