Served with a crisp green salad, this salmon and leek quiche goes down a treat!
Ingredients
- 1 sheet (25cm) ready-rolled shortcrust pastry
- 1 tablespoon wholegrain mustard
- 20g butter
- 2 leeks, white part only, thickly sliced
- 1 bunch asparagus, trimmed
- 300g hot-smoked salmon, coarsley flaked
- 3 eggs, lightly whisked
- 1/2 cup (125ml) thickened cream
- 1 tablespoon coarsely chopped dill
- 1 tablespoon finely chopped chives
Method
- Step 1Preheat oven to 200°C. Line a 15cm round (base measurement) by 5cm-deep fluted tart tin with removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
- Step 2Cover pastry with baking paper and fill with pastry weights. Bake for 10 minutes. Remove paper and weights and bake for a further 6-8 minutes or until golden. Reduce temperature to 160°C. Spread the base of the pastry evenly with the mustard.
- Step 3Melt butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Remove from heat.
- Step 4Reserve 3 asparagus spears; coarsely chop remaining spears. Combine salmon, leek and chopped asparagus in a bowl. Spoon into pastry case. Whisk eggs, cream, dill and chives together in a bowl. Pour over salmon mixture. Bake in oven for 45 minutes or until filling is just set.
- Step 5Place remaining asparagus spears in a shallow heatproof bowl. Pour over boiling water and set aside for 2 minutes to soak. Drain well. Place on the quiche. Serve warm or at room temperature.
- Low carb
- Low sugar
Nutrition
2373 kj
Energy
40g
Fat Total
18g
Saturated Fat
29g
Protein
1112.76mg
Sodium
7g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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