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Salmon and leek quiche
Salmon and leek quiche
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Prep Time:
25 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Savory quiche pairs perfectly with fresh salad for a light and satisfying meal.
Ingredients:
  • 20g butter
  • 1 leek, trimmed, washed, sliced
  • 1 garlic clove, crushed
  • 415g can red salmon, drained, skin and bones removed, flaked
  • 1 bunch asparagus, halved
  • 6 eggs, lightly beaten
  • 83.33 gm pure cream
  • 82.50 ml grated parmesan
  • Salad, to serve
  • 110g butter, chilled, chopped
  • 375.00 ml plain flour
  • 1.20 gm salt
  • 1 egg
  • 20.00 gm iced water
Instructions:
  • Prepare Pastry: Combine butter, flour, and salt in a food processor until it forms fine breadcrumbs. Add egg and iced water; process until mixture just comes together. Shape into a disc, wrap in plastic, and refrigerate for 1 hour. Roll out pastry on a floured surface until 5mm thick. Line a greased 20cm (base) non-stick springform pan with pastry, ensuring even coverage on sides and base. Trim any excess pastry from the top and chill for an hour.
  • Preheat your oven to 190°C (170°C fan-forced). Line the pastry with baking paper and fill it with pie weights or uncooked rice. Bake for 15 minutes, then remove the weights and paper and bake for an additional 15 minutes. Let it cool before using.
  • 1. In a medium-high heat pan, melt butter until sizzling. Add fragrant leek and garlic, cooking until soft, about 5 minutes. Allow to cool slightly. 2. Spoon the leek and garlic mixture into a pastry case, then layer with salmon and asparagus. 3. In a bowl, whisk together eggs, cream, and parmesan. Season with salt and pepper, then pour the mixture over the salmon.
  • Lower the oven temperature to 180°C/160°C fan-forced and bake the quiche for 1 to 1 hour 10 minutes until the filling is firm. Allow it to rest for 10 minutes before serving alongside a fresh salad.

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