Name: Salmon and leek quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 140.00 g flour cake; 100.00 g cheddar cheese grated; 125.00 g butter; 15.00 ml butter; 4.00 leeks rinsed and sliced into rings; 2.00 garlic cloves, crushed; 213.00 g salmon tinned pink, drained and flaked; 3.00 eggs; 250.00 ml milk or cream; 125.00 ml sour cream; 15.00 ml lemon juice; 3.00 ml salt; freshly ground black pepper to taste; 2.00 ml dried mixed herbs

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Ingredients (14)

CRUST

140.00 g	flour — cake
100.00 g	cheddar cheese — grated
125.00 g	butter

FILLING

15.00 ml	butter
4.00	leeks — rinsed and sliced into rings
2.00	garlic — cloves, crushed
213.00 g	salmon — tinned pink, drained and flaked
3.00	eggs
250.00 ml	milk — or cream
125.00 ml	sour cream
15.00 ml	lemon juice
3.00 ml	salt
	freshly ground black pepper — to taste
2.00 ml	dried mixed herbs

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Method:

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.