Recipe
Preheat the oven to 180°C.
Take the pastry out of the fridge and let it come to room temperature slightly before unrolling it into a quiche tin.
Press the pastry into the tin and prick the base all over with a fork. Sprinkle the breadcrumbs over the base to help prevent sogginess.
Optional: saute the leek gently in butter over low heat until soft and lightly caramelized.
Spread the leek and smoked salmon evenly over the pastry base.
Sprinkle the grated Gruyere over the filling.
Whisk the eggs with the cream, salt, and black pepper.
Pour the egg mixture into the crust.
Fold the edges of the crust inward slightly and brush or drizzle them with olive oil so they do not burn too quickly.
Bake for 40–45 minutes until golden and set. Reduce the temperature to 150°C for the last 20 minutes if the crust or top is browning too quickly.
Let the quiche rest for 10 minutes before slicing and serving.
