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

servings

20 minutes

active time

1 hour 50 minutes

total time

Start Cooking

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

Directions

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.

Nutrition

Serving Size

Calories

402 kcal

Total Fat

31 g

Saturated Fat

16 g

Unsaturated Fat

Trans Fat

Cholesterol

184 mg

Sodium

508 mg

Total Carbohydrate

15 g

Dietary Fiber

1 g

Total Sugars

Protein

13 g