This quiche is a great accompaniment to a green leafy salad for a light meal.
Ingredients
- 20g butter
- 1 leek, trimmed, washed, sliced
- 1 garlic clove, crushed
- 415g can red salmon, drained, skin and bones removed, flaked
- 1 bunch asparagus, halved
- 6 eggs, lightly beaten
- 1/3 cup pure cream
- 1/3 cup grated parmesan
- Salad, to serve
Pastry
- 110g butter, chilled, chopped
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon iced water
Method
- Step 1Make Pastry: Place butter, flour and salt in a food processor. Process until it resembles fine breadcrumbs. Add egg and iced water. Process until mixture just comes together. Press mixture into a disc. Wrap in plastic wrap. Refrigerate for 1 hour. On a lightly floured surface, roll out pastry until 5mm thick. Line a greased 20cm (base) non-stick springform pan with pastry, pressing evenly into side and base. Trim excess pastry from top. Refrigerate for 1 hour.
- Step 2Preheat oven to 190°C/170°C fan-forced. Line pastry with baking paper. Fill with pie weights or uncooked rice. Bake for 15 minutes. Remove weights and paper. Bake a further 15 minutes. Cool.
- Step 3Melt butter in a pan over medium-high heat. Add leek and garlic. Cook for 5 minutes or until soft. Cool. Spoon into pastry case. Top with salmon and asparagus. Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over salmon.
- Step 4Reduce oven to 180°C/160°C fan-forced. Bake for 1 hour to 1 hour 10 minutes or until filling is set. Stand for 10 minutes. Serve quiche with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
3341 kj
Energy
52g
Fat Total
28g
Saturated Fat
4g
Fibre
41g
Protein
542mg
Cholesterol
1055.5mg
Sodium
2g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
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