Blue cheese and leeks go wonderfully with poached salmon in this dreamy summer quiche. It's quick to make and is easily frozen, too.
Sift the flour and salt into a large mixing bowl. Add the softened fat and quickly rub in to the flour. When the mixture is evenly crumbled, sprinkle in 2 tbsp water. Use a knife to mix and cut the mixture, add more water to bring the mixture together with your hands to form a smooth ball of dough. Cover with cling film and rest for 30 minutes. Line an 8 -inch flan ring with pastry, prick base, then line with greaseproof paper, fill with baking beans and blind bake on gas mark 4/350F/180c for20 minutes. Remove beans and greaseproof brush with beaten egg and bake for another 5 minutes.
Heat court bouillon to a simmer and poach salmon fillet for 6-8 minutes (ensure salmon is still pink in the middle, do not over cook). Sauté off baby leeks in butter, season, remove and drain.
Arrange baby leeks inside quiche, break salmon and cheese up into pieces, distribute in quiche.
Mix egg and double cream, season, then pour into quiche. Top with flaked almonds and bake
For 30 minutes at gas mark 4,350F,180c until set, remove and allow to cool slightly before serving.
In a bowl combine rocket leaves, mixed with chervil, sliced lemon segments, bound with herb oil, and seasoning. Place on top of the quiche and serve.
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