Leek & Salmon Quiche

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An exciting new quiche for your next brunch party!

Camille C.
Camille C.

15 minutes

Prep time

40 minutes

Cook time

518 cal.

Per serving

Utensils

Oven, Frying pan, Stovetop, Whisk, Pie pan

recipe

Pie crust (ready-to-bake)

Step 1

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.

Leeks

Step 2

Chop off the dark green & root ends of the leek. Wash the remaining section. Slice the leek in half lengthwise, then into thin slices.

Leeks

Step 3

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.

Egg
Milk (whole)
Sour cream

Step 4

In a small bowl, whisk together the eggs, sour cream, milk, salt & pepper.

Salmon (raw, sushi-grade)

Step 5

Remove the skin from the salmon (if necessary). Then cut the salmon into small chunks.

Leeks
Pie crust (ready-to-bake)

Step 6

Remove the crust from the oven. Remove the cooked leeks from the heat.

Whole-grain mustard
Leeks
Salmon (raw, sushi-grade)

Step 7

Evenly spread the mustard over the bottom of the quiche. Arrange the leek & salmon over top.

Egg
Milk (whole)
Sour cream

Step 8

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!

Nutrition facts

Average estimated amount for one serving

Energy518 cal.
Fat30 g
Carbohydrates29 g
Protein30 g
Fiber3 g

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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Leek & Salmon Quiche
Easy