Salmon and leek quiche


Ingredients 16
Servings 5
Time +/- 20 min

Ingredients

  • CRUST
  • 140
    g
    cake flour
  • 100
    g
    Cheddar cheese, grated
  • 125
    g
    butter
  • FILLING
  • 15
    ml
    butter
  • 4
    leeks, rinsed and sliced into rings
  • 2
    cloves garlic, crushed
  • 213
    g
    pink salmon, drained and flaked
  • 3
    eggs
  • 250
    ml
    milk or fresh cream
  • 125
    ml
    sour cream
  • 15
    ml
    lemon juice
  • 3
    ml
    salt
  • freshly ground black pepper to taste
  • 2
    ml
    dried herbs or fresh herbs such as parsley, origanum or thyme, chopped
 

Method

+/- 45 min
 
Preheat the oven to 160 ºC (350 ºF). Mix all the ingredients for the crust in a food processor till a soft dough is formed. Press the dough into the bottom and against the sides of a 24 cm pie dish. Prick the crust. Heat the butter in a pan and sauté the leeks and garlic till soft. Add the salmon and mix. Spoon into the prepared crust. Beat the eggs, milk or cream, sour cream and lemon juice together. Add seasoning and pour into the crust. Bake for about 45 minutes or till the filling has set. Serves 4-6.
 

Read more on: fish/seafood  |  bake
 

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