Leek and salmon quiche with olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Quiche poireaux-saumon à l'huile d'olive
A PDO
Preparation
30 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course

Ingredients

A PDO
For 6 personnes
  • 250g of flour
  • 3 eggs
  • 6 cl of water
  • 500g fresh salmon
  • 500g of leeks
  • 1 onion
  • 6 cl + 3 tablespoons of mild-flavoured olive oil
  • 20 cl of crème fraîche
  • 50g of grated Comté PDO
  • Espelette chilli PDO
  • Salt and pepper

Tip

For this leek and salmon quiche, use a mild-flavoured olive oil from PDO Nice, PDO Nyons, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …

Instructions

  • Prepare the dough: place the flour in a mixing bowl and make a well in the centre. In a separate bowl, beat an egg with a pinch of salt. Pour the beaten egg into the well, followed by 6 cl of mild-flavoured olive oil and the water. Mix well as you go along. Shape into a ball. Wrap in cling film and leave to rest for about 1 hour in the fridge. Take it out 5 minutes before rolling it out.
  • Prepare the quiche: finely chop the onion and leek. Fry the onion in 1 tablespoon of mild-flavoured olive oil until golden. Add the leek, season with salt and pepper, and cook for 10 to 15 minutes.
  • Preheat the oven to 210°C.
  • Roll out the pastry, prick it with a fork, then arrange the leeks, the diced salmon and half the grated Comté cheese on top.
  • Beat the 2 eggs with the crème fraîche, Espelette pepper, salt and pepper, and 2 tablespoons of mild-flavoured olive oil. Pour over the leeks and salmon.

Tip

For this leek and salmon quiche, use a mild-flavoured olive oil from PDO Nice, PDO Nyons, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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