Single-serve leek and smoked salmon quiche

Ingredients

For 1 serving

• Shortcrust pastry50 g
• Leek1
• Smoked salmon60 g
• Eggs1
• Reduced-fat milk60 ml
• Extra virgin olive oil1 teaspoon
• Dill3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

In season: October – March

Method

1. Preheat the oven to 190 °C (conventional). Line a 12 cm tin with the shortcrust pastry, trim the edges and prick the base with a fork.
2. Cover the pastry with baking paper, fill it with dried beans or rice and blind-bake for 8 minutes, until the edges are just dry; remove paper and weights and lower the oven to 180 °C.
3. Meanwhile trim the tough green part and roots off the leek, halve it lengthways, rinse between the layers and slice it into thin rounds.
4. Heat the oil in a small pan over medium-low heat, add the leek with a splash of water and a pinch of salt and sweat it, covered, for 8 minutes, until soft and translucent but not coloured.
5. Beat the egg with the milk, chopped dill, a little salt (the salmon is already salty) and black pepper. Cut the smoked salmon into small pieces.
6. Spread the leek and salmon in the pastry case, pour in the custard and bake at 180 °C for 20 minutes, until set in the centre and lightly golden. Let it cool for 5 minutes before unmoulding.