Oven, Frying pan, Stovetop, Whisk, Pie pan
Be sure to follow the pie crust package instructions! Preheat the oven to 400°F. Add the pie dough to a parchment-lined pie pan (if needed). Pierce the dough several times with a fork. Pre-bake the crust for 5 min.
Chop off the dark green & root ends of the leek. Wash the remaining section. Slice the leek in half lengthwise, then into thin slices.
Melt a dab of butter in a pan over medium heat. Add the leek. Cook, stirring for 2 min. Add a splash of water. Then cover & cook for 3 min.
In a small bowl, whisk together the eggs, sour cream, milk, salt & pepper.
Remove the skin from the salmon (if necessary). Then cut the salmon into small chunks.
Remove the crust from the oven. Remove the cooked leeks from the heat.
Evenly spread the mustard over the bottom of the quiche. Arrange the leek & salmon over top.
Pour in the egg-milk mixture. Season with salt & pepper. Bake for 30 min at 400°F, or until the filling has set. Let the quiche cool slightly before slicing. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Leek & Salmon Quiche" contains 518 Energy, 30 g of Fat, 29 g of Carbohydrates, 30 g of Protein, 3 g of Fiber.
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