Leek & Salmon Quiche

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Leek and salmon are a perfect match

Leek & Salmon Quiche

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Course: Main Course, Starter

Preparation: Easy

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Serves: 4

Calories: 500kcal

Daily Value: 28%

Calories: 500kcal | Carbohydrates: 52g | Protein: 22g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 963mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2042IU | Vitamin C: 11mg | Calcium: 517mg | Iron: 5mg

Ingredients

• 1 Shortcrust pastry
• 4 Leeks
• 1 Salmon Fillet
• 150 gr Sour Cream
• 150 gr Grated Cheese
• Small Cherry Tomatoes
• Parsley
• Pepper

MetricUS Customary

Instructions

Blind Bake the shortcrust pastry:

• Preheat the oven at 180° C

  Place the shortcrust pastry into a tin, lined with greaseproof paper;

  Prick with a fork;
  
• Ease greaseproof into the tin; see how to fold baking paper below;

  Place baking beans or uncooked rice;
  
• Fold the sheet of baking paper five times, then cut roundly according to the size of your tin,

  Easy!
  
• Bake for 15 minutes;

  Remove the baking beans and the baking paper, and continue to bake for 5 minutes;
  

Prepare the stuffing:

• Cut the leeks and rinse thoroughly;
  
• In a saucepan, cook the leeks in boiling water for 15 minutes;

  Drain Well;
  
• While the leeks are cooking, cut the salmon fillet into large chunks;
  
• Whisk the eggs, season with pepper and parsley;
  
• Gently combine the leeks, eggs and grated cheese;
  
• Pour the stuffing into the shortcrust pastry;

  Scattered with grated cheese;
  
• Bake for 30 to 40 minutes until the quiche is softly browned;

  Enjoy!
  

Calories: 500 kcal | Carbohydrates: 52 g | Protein: 22 g | Fat: 23 g | Saturated Fat: 12 g | Cholesterol: 53 mg | Sodium: 963 mg | Potassium: 312 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2042 IU | Vitamin C: 11 mg | Calcium: 517 mg | Iron: 5 mg

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