Leek and Salmon Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-6
YIELD: 1 quiche
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour and salt into a bowl.
  • Rub in the butter, until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
  • Turn onto a lightly floured surface and continue to knead.
  • Chill in the fridge for about 10- 15 minutes.
  • Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
  • Cover with baking paper, and fill with rice or beans, or pie weights.
  • Bake blind for 7- 10 mins at 190 degrees C.
  • Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
  • Drain the salmon, and remove the bones.
  • You can remove the skin also, but I usually leave it on.
  • Beat eggs with cream, season with salt and pepper.
  • Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
  • top with the salmon.
  • Evenly pour over the eggs and cream.
  • Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
  • Bake in a 180 degree C.
  • oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.
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