People often ask me where I get my recipe ideas. Well, they come from all places, and inspiration tends to strike at the oddest times, leaving me foggily trying to remember what brilliant foodie idea I had while standing in the yard at 3a with the new foster puppy silently beseeching her to “do your business” so I can go back to bed.
Yes, there’s a new pup in town and we call her Ella. She arrived from Georgia on Sunday, having been pulled at the 11th hour from being put to sleep. She is as sweet as they come, and we are excited to see the lovely dog that emerges with love. Sadly, she is currently at the 24-hour vet clinic, having taken ill with severe pneumonia. We are keeping all fingers and toes crossed that this special little girl pulls through and can go on to find the loving forever home she so deserves. (To learn more about the rescue group Georgia Peaches, please visit our Facebook page).
This particular meal idea is good old-fashioned copying. The Columbia City Bakery (which incidentally was just recognized by Bon Appetit as making one of the 10 best baguettes in the country), had the most amazing quiche the other day and I enjoyed every crumb of it. It was a smoked salmon quiche with sautéed leeks and chevre. Their crust is to die for, and there was almost too much goat cheese to seem like it was okay, except that I (not so) secretly loved it.
I’m pleased to say my carbon copy was pretty dang close and was the perfect center piece for a Saturday morning brunch before wine tasting in Woodinville. The perfect addition to any lazy morning, or light summer supper.
Smoked Salmon Quiche with Sautéed Leeks and Chevre
1 Pate Brisee (recipe follows)
4 oz smoked salmon, thinly sliced (you can add more or less pending on your affinity for it)
1 leek, white part only, split in half, thoroughly washed, and thinly sliced
1 TB olive oil
1/2 cup goat cheese (yes, it’s a lot, but it’s worth it)
1/2 cup half and half
1/2 cup 2% milk
3 large eggs
1 TB chives
- Preheat oven to 375 degrees. Put rack one rung up from the bottom of the oven.
- In a non-stick skillet on low saute the leeks until nearly all color is gone, about 30 minutes.
- Meanwhile, on a lightly floured surface, roll out the pate brisee until a slightly larger circle than the pie plate. Fold in half for easy transfer, and move over to the pie plate. Unfold, trim the edges so even, fold crust under itself, and flute the edges.
- Sprinkle the leek mixture evenly along the bottom of the crust, follow with the goat cheese, and top with the salmon, creating a pinwheel design if you like.
- In a glass mixing bowl combine the eggs with the cream, milk, and chives and whisk until foamy.
- Pour over top of filling and carefully move to oven.
- Cook until egg is fully set and crust is golden brown. About 30-35 minutes. Allow to rest for 10 minutes before serving. Makes beautiful leftovers too.
Pate Brisee (aka buttery pie crust) – From the Silver Palate Good Times Cookbook
1 1/2 cups sifted unbleached all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1/4 cup ice water
- Using a food processor fitted with a steel blade, (because it makes it so easy, and hey, there is no shame in that) process the flour and salt just to sift and mix.
- Add the butter and process with repeated pulses until the mixture resembles a coarse meal.
- With the machine running, add the ice water through the feed tube and process until the dough leaves the side of the bowl.
- Turn the dough out onto a lightly floured surface, shape into a thick circle, and wrap in plastic wrap.
- Refrigerate at least 30 minutes before using. If chilling overnight, pull out 30 minutes before use to allow to slightly thaw.