Leek and salmon quiche - Régilait
Prepare the garnish Wash the leek whites, then chop them into fine pieces. Heat the drizzle of olive oil in a non-stick frying pan at a medium heat. Brown
Ingredients
- 1 roll of shortcrust pastry
- 4 slices of smoked salmon
- 4 leek whites
- 3 eggs
- 25cl of single cream
- 6 tbsp of Régilait powdered milk
- 75g of grated Gruyère cheese
- 2 tbsp of finely chopped dill
- A drizzle of olive oil
- Salt and pepper to taste
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