Smoked Salmon and Leek Quiche

Name: Smoked Salmon and Leek Quiche
Cuisine: Irish
Ingredients: 1 small leek, diced; 150 ml (¼ pint) cream; 2 eggs; 2 egg yolks; 2 tbsp sweet chilli sauce; 1 tbsp chopped fresh flat-leaf parsley; 1 tbsp chopped fresh dill; 200 g (7 oz) smoked salmon, diced; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; lightly dressed green salad, to serve; 225 g (8 oz) plain flour, extra for dusting; 100 g (4 oz) butter, diced and chilled; 100 g (4 oz) butter, diced and chilled; ½ tsp salt; good pinch of chilli powder (optional); 3 tbsp ice-cold water; 1 egg yolk; 1 tbsp milk; 1 tbsp milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

You can make the pastry case for this tart up to 24 hours in advance, but if you’re short of time you can always use shop-bought pastry or even a ready-made pastry case instead. When I go to the trouble of making pastry I normally make double the quantity I need and freeze the rest to use another day.

Ingredients

25 g (1 oz) butter
1 small leek, diced
150

Europe
Ireland
Pie
Fish course
Pescatarian

Method

To make the pastry, place the flour, butter, salt and chilli powder (if using) in a food processor. Whizz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and pulse again so that the pastry comes together. Knead gently on a lightly floured surface for a few seconds to form a smooth dough. Wrap in clingfilm and chill for at least 10 minutes before rolling (o