I am a BIG fan of quiches, and casseroles (possibly cause I grew up in the south), but mostly quiches. I love quiches cause you can make them ahead, they’re great as leftovers, they require minimal intervention and they help me get rid of stuff that’s been hanging around in the fridge too long. So the other day I happen upon a package of smoked salmon that was expiring that very day and well, with the husband’s immune system the way it is I can’t really risk feeding him food that is on its way to possibly being a bit wonky, and smoked salmon isn’t exactly cheap here so… into a quiche it went.
This is what you need:
Puff pastry sheet – in Italy I use the ready-made, refrigerated not frozen, Buitoni pasta sfoglia rotonda. It’s a round sheet of puff pastry approximately 25cm (10in.) in diameter. Use whatever you like, frozen is fine too (defrost it!) or you can make this in the form of a casserole, foregoing the puff pastry and just using a casserole dish.
Smoked salmon – I’m very sorry, but I forgot to check how much is in a package, but it’s not an insane amount – will correct this as soon as I go back to supermarket!
2 medium-sized leeks – with most of the green part cut off.
3 medium- sized potatoes - peeled
½ cup Feta cheese - crumbled
Ricotta 250 gr (8.8oz)
Grated parmesan cheese (optional)
2 eggs
Salt, pepper and ground nutmeg (optional)
I used a 22cm (8.5inch) round spring-form pan, but you can use a pie dish as well.
This is what you do:
Finely cut the leeks cross-wise and sauté in a pan with a little oil till just softened and set aside.
Cut your salmon in mid to small sized pieces
