Jarlsberg brings you this gorgeous Norwegian variation on the timeless Quiche Lorraine. In the classic version, bacon provides a strong contrast to the creamy cheese and leek. We’ve elevated the established recipe with the deep flavour of smoked Norwegian salmon, creating a taste that is truly special. Absolutely delicious served alongside a fresh garden salad with mustard dressing.
Preheat your oven to 175˚C. Cut the butter into the flour and then add the water, kneading until it forms a firm pastry. Rest the pastry for one hour, then roll it between two sheets of baking paper. Carefully line a pie mould with the pastry and prick all over with a fork. Bake in the oven until golden. Turn your oven down to 150˚C. Mix the eggs and cream. Season with salt and pepper. Roughly dice the salmon, Jarlsberg and leek, stir into the egg mix and pour into the pie crust. Bake until the egg mixture has set.