Smoked Salmon Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). If using store-bought pastry, let it come to room temperature. Roll out the pastry and line a 9-inch quiche dish or tart pan. Trim excess dough and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes.
2. Cook the leeks
   While the crust is baking, melt butter in a skillet over medium heat. Add the sliced leeks and cook until soft and translucent, about 5-7 minutes. Do not brown. Remove from heat and let cool slightly.
3. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the dill, chives, capers, pepper, and salt (if using). Gently fold in the cooked leeks.
4. Assemble the quiche
   Remove the parchment paper and weights from the pre-baked crust. Scatter the chopped smoked salmon evenly over the bottom of the crust. Sprinkle the crumbled goat cheese on top of the salmon. Pour the egg mixture carefully over the filling.
5. Bake the quiche
   Reduce oven temperature to 350°F (175°C). Bake the quiche for 30-35 minutes, or until the center is just set and the top is lightly golden. The quiche should have a slight wobble in the center but not be liquid.
6. Rest and serve
   Allow the quiche to rest for at least 10 minutes before slicing. This helps it set properly and makes for cleaner slices. Garnish with additional fresh dill and serve warm or at room temperature.