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Leek & Salmon Quiche
Course
Main Course, Starter
Preparation
Easy
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Servings
4
Calories
500
kcal
Ingredients
1
Shortcrust pastry
4
Leeks
1
Salmon Fillet
150
gr
Sour Cream
150
gr
Grated Cheese
Small Cherry Tomatoes
Parsley
Pepper
Metric
-
US 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!
Nutrition
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