Fish

Salmon Quiche

Name: Salmon Quiche
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 homemade quiche crust (shortcrust pastry); 2 sheets frozen shortcrust pastry; 1 x 9" refrigerated pie crust (, fitted in a 9" pie dish or tart tin); 1 ready made pie shell (23cm / 9", fridge or frozen); 15g / 1 tbsp butter (, unsalted); 1 leek (, white part only halved and finely sliced (Note 2); 2 garlic cloves (, minced); 8 - 10 asparagus spears; 5 eggs (~55 - 60g / 2oz each); 1 1/2 cups (375ml) cream (, full fat (Note 3); 1/4 tsp salt + pinch pepper; 2 tbsp fresh dill (, roughly chopped (Note 4); 200g / 7 oz smoked salmon (, cut into 4cm / 1.7" pieces (Note 5); 3/4 cup (75g) gruyere cheese (, grated (Note 6); Dill sprigs and extra smoked salmon

8 servings

porties

20 minutes

actieve tijd

1 hour 50 minutes

totale tijd

Begin met koken

Ingrediënten

1 homemade quiche crust (shortcrust pastry)

2 sheets frozen shortcrust pastry

1 x 9" refrigerated pie crust (, fitted in a 9" pie dish or tart tin)

1 ready made pie shell (23cm / 9", fridge or frozen)

15g / 1 tbsp butter (, unsalted)

1 leek (, white part only halved and finely sliced (Note 2)

2 garlic cloves (, minced)

8 - 10 asparagus spears

5 eggs (~55 - 60g / 2oz each)

1 1/2 cups (375ml) cream (, full fat (Note 3)

1/4 tsp salt + pinch pepper

2 tbsp fresh dill (, roughly chopped (Note 4)

200g / 7 oz smoked salmon (, cut into 4cm / 1.7" pieces (Note 5)

3/4 cup (75g) gruyere cheese (, grated (Note 6)

Dill sprigs and extra smoked salmon

Instructies

Quiche Crust (Note 1):

Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.

Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.

Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).

Filling:

Preheat oven to 180C/350F (160C/320F fan forced).

Place cooked quiche crust on a tray.

Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).

Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.

Stir in asparagus stems (don't cook), then remove from stove.

Cool slightly then scatter across base of quiche crust.

Whisk together eggs, cream, dill, salt, pepper in a bowl.

Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.

Top with cheese, pour over egg mixture.

Top with remaining salmon and asparagus tips.

Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.

Rest for 10 minutes before carefully removing from tin and slicing.

Voedingswaarde

Portiegrootte

Calorieën

402 kcal

Totale vet

31 g

Verzadigd vet

16 g

Onverzadigd vet

Transvet

Cholesterol

184 mg

Natrium

508 mg

Totale koolhydraten

15 g

Voedingsvezels

1 g

Totale suikers

Eiwit

13 g