Salmon & Dill Quiche

Delicious breakfast if you plan ahead
4h (~1h active) breakfast babish

Modified from Binging with Babish’s Lord of the Rings Special.

Values are scaled and process slightly modified based on issues with the original recipe for me (too much dough, too thickly rolled out, too little filling).

Ingredients

  • 230g all-purpose flour
  • 4 tsp sugar
  • Kosher salt
  • 150g butter, cubed
  • 55ml cold water
  • 2 leek, sliced
  • 3 Tbsp butter, melted
  • 4 large eggs
  • 1 cup half & half
  • 2 Tbsp fresh dill, chopped
  • Salmon of choice (to top the quiche)

Process

  1. In a food processor combine flour, sugar, and a pinch of kosher salt. Pulse until thoroughly combined before adding in cubed butter.
  2. Pulse the mixture together until it resembles coarse breadcrumbs then dump it out into a large bowl and top with cold water.
  3. Gently toss together using fingers and a wooden spoon until it starts to clump together, at which point turn it out onto a non floured surface and knead until a cohesive ball of dough is formed.
  4. Wrap it in plastic wrap and refrigerate for at least 30 minutes, ideally 2 hours.
  5. Remove the dough from the fridge onto a well-floured surface. Pound it out with a rolling pin and then roll it out until it’s 3 to 4 millimeters thick.
  6. Unravel the crust onto a 9” tart pan then gently lift and drop the dough, pressing into the corners, trimming off the edges, and leaving a 1” overhang. Dock the dough using a fork. Line with aluminum foil and fill with pie weight of choice.
  7. Place into a 375°F oven for 30 minutes, then trim off most of the overhang. Place back into the oven for another 10 minutes or until golden brown. Let cool completely on a wire rack.
  8. For the filling, cut 1 leek in half and thinly slice before sautéing in 1 ½ tablespoon of melted butter for about 10 minutes, tossing frequently and cover if necessary until nice and soft, but not brown.
  9. For the egg filling, in a large bowl goes 2 large eggs, ½ cup of half & half, and 1 tablespoon of chopped fresh dill.
  10. Beat together before adding in the cooled cooked leek slices, season with freshly ground pepper, and a generous pinch of kosher salt before mixing gently.
  11. Pour the mixture into the bottom of the prepared tart crust. Place into a 375°F oven for 20-25 minutes. The center should firm to the touch yet still jiggly. Let cool completely on a wire rack.
  12. Cut strips of salmon and lay them on top of the quiche.