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Salmon and leek quiche
Salmon and leek quiche
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Delicious salmon and leek quiche, paired perfectly with a fresh green salad.
Ingredients:
  • 1 sheet (25cm) ready-rolled shortcrust pastry
  • 23.40 gm wholegrain mustard
  • 20g butter
  • 2 leeks, white part only, thickly sliced
  • 1 bunch asparagus, trimmed
  • 300g hot-smoked salmon, coarsley flaked
  • 3 eggs, lightly whisked
  • 125ml thickened cream
  • 20.00 ml coarsely chopped dill
  • 20.00 ml finely chopped chives
Instructions:
  • Preheat your oven to 200°C. Line a 15cm round tart tin with a removable base with the pastry, ensuring to trim any excess. Chill in the fridge for 15 minutes to allow the pastry to rest.
  • Line pastry with parchment paper and weights. Bake for 10 minutes. Remove paper and weights, bake for an extra 6-8 minutes until golden. Lower temperature to 160°C. Evenly spread mustard on pastry base.
  • In a large frying pan over medium heat, melt the butter until it sizzles. Stir in the leeks and cook for 5 minutes, or until they are soft and fragrant. Take the pan off the heat.
  • Set aside 3 asparagus spears; roughly chop the rest. Mix together salmon, leek, and chopped asparagus. Fill the pastry case with the mixture. Whisk eggs, cream, dill, and chives in a separate bowl. Pour the mixture over the salmon. Bake in the oven for 45 minutes or until the filling is slightly firm.
  • 1. Placing the remaining asparagus in a shallow heatproof bowl, pour boiling water and let it soak for 2 minutes. Drain well and arrange on the quiche. Serve warm or at room temperature.

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