Leek and Salmon Quiche

1Preheat the oven to 375°F (190°C).

2Grease a 9-inch pie (1) dish with butter and line it with the pie crust, gently pressing it into the dish. Prick the base with a fork and place in the refrigerator to chill.

3Heat the olive oil (1 tbsp) in a large skillet over medium heat. Add the leeks (2 cups) and sauté for about 5 minutes, until they are soft. Remove from heat and set aside.

4In the same skillet, add the salmon pieces and cook for 2-3 minutes, until they are just starting to cook through. Remove from heat and set aside.

5In a large mixing bowl, whisk together the eggs (3), heavy cream (1 cup), and milk (1 cup). Season with salt and black pepper to taste.

6Spread the sautéed leeks (2 cups) evenly over the base of the chilled pie crust. Arrange the salmon pieces on top of the leeks (2 cups).

7Pour the egg and cream mixture over the leeks (2 cups) and salmon. Sprinkle the grated Gruyère cheese (1 cup) evenly over the top.

8Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

9Remove from the oven and allow the quiche to cool for a few minutes before slicing. Garnish with fresh dill if desired.