Salmon and Leek Quiche
This salmon and leek quiche is your new go-to recipe for breakfast dates, brunch dates, work morning teas and the perfect filler when you're not sure what to take but savoury and yum are the requirements.
Ingredients
Instructions
Preheat oven to 200 degrees C, fan forced.
Make shortcrust pastry and blind bake. Follow method here.
Roughly chop your leek the green bits and all. Wash really well to remove all dirt.
Chop onion.
Heat butter in a saucepan.
Add leek, onion and carrot, stir to coat with a pinch of salt. Cook for 10 minutes or until onion is translucent.
Add dried herbs and mix to coat.
Drain salmon. I broke a part the chunks slightly but kept them in large chunks.
Build your quiche.
Add leek mix, followed by salmon.
Whisk together eggs and coconut cream.
Add to quiche and top with parsley.
Add some salt and pepper too and gently mix.
Want to see how it turns out?
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Continue Reading at Lunchladylou.au →Chef's Notes
If you're looking for the perfect shortcrust pastry recipe, here's my version.
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