LEEK AND SALMON QUICHE
I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like.
Provided by Laura Brooks
Categories Lunch/Snacks
Time 1h25m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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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Kingsley Nnana
[email protected]This quiche was easy to make and turned out great! The leek and salmon filling was flavorful and the crust was perfect. I'll definitely be making this quiche again.
Grace Suah
[email protected]This quiche was amazing! The leek and salmon filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this quiche again.
gard o
[email protected]This quiche was a bit bland for my taste. I think I'll try adding some more herbs and spices next time. The crust was also a bit too thick for my liking. I'll try using a thinner crust next time.
Ali Tanoli
[email protected]I've made this quiche several times now and it's always a hit. It's easy to make and always turns out perfectly. The leek and salmon filling is creamy and flavorful, and the crust is flaky and golden brown. I highly recommend this recipe.
mahamudul islam
[email protected]This quiche was delicious! I used fresh leeks from my garden and they added a wonderful flavor. The salmon was also cooked perfectly. I'll definitely be making this quiche again.
Mohamed Sumon
[email protected]This quiche was a bit too rich for my taste, but my husband loved it. The leek and salmon filling was creamy and flavorful, and the crust was flaky and golden brown. I think I'll try making it again with a lighter cheese next time.
Online Writer
[email protected]I made this quiche for a brunch party and it was a hit! Everyone loved it. The leek and salmon filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this quiche again.
Adam Revis
[email protected]This quiche was easy to make and turned out great! I used a store-bought crust to save time, and it still came out delicious. The leek and salmon filling was creamy and flavorful, and the cheese added a nice touch of richness. I'll definitely be maki
Abdulqadeer Malik khan
[email protected]I'm not a huge fan of quiche, but this one was really good! The leek and salmon filling was flavorful and the crust was perfect. I'll definitely be making this again.
Jimena
[email protected]This leek and salmon quiche was a delight! The flavors of the leek, salmon, and cheese blended perfectly, and the crust was flaky and golden brown. I'll definitely be making this quiche again.