Salmon and Leek Quiche
Hello and welcome to your favourite new brunch: Salmon and Leek Quiche. The perfect recipe for brunch dates, breakfast dates, work morning tea’s and an extra filler when you’re not sure what to take but savoury and yum are the requirements.
Today’s Salmon and Lee Quiche recipe is inspired by 3 things:
- The lonely leek in my veggie crisper
- The random can of salmon all the way at the back of my pantry
- And my love of meal prepping shortcrust pastry for an easy weeknight meal
Have you ever made your own shortcrust pastry?
A few years back my mum whipped up a Quiche Lorraine (with shortcrust) for a ‘quick lunch’. I couldn’t beliiieeeeve she was making her own shortcrust as a QUICK LUNCH but I learnt an important lesson that day.
What we perceive as difficult isn’t always so. This is now a lesson I share with all my clients. You may have read it in the early pages of my free meal prep guide Get Your Shit Together: It’s not difficult. It’s different.
I used to believe making shortcrust pastry was too fancy and difficult. And then I realised it was all in my head.
For example. You’re walking through the grocery store and spot a jar of Kimchi on the shelf. It’s $20. You immediately place meaning that because the jar is $20 and you’ve never made it before – it must be difficult to make.
When in fact. It’s shredded cabbage, chilli, fruit, salt and left in a dark space for weeks / months. It’s literally forgotten about and the salt does all the work for you.
Be sure to check out my shortcrust pastry recipe if you need one.
Okay, back to that recipe. Salmon and Leek Quiche
I love quiches, tarts and pies because anything goes. Random vegetables from the crisper, chopped up and drowned in egg and cream with herbs. What could go wrong?
Let’s talk about the ingredients
1 batch shortcrust pastry – I’ve included making the shortcrust pastry in the estimated cook time.
We’re cooking up leek, red onion and carrot in butter and salt. This will take about 10 minutes and sets up such a beautiful base flavour for our quiche.
Then we’re adding herbs and tinned salmon. You could also use smoked salmon, fresh salmon or tuna. They’d all be delicious.
And last we have eggs. The number of eggs is going to depend on the size of your tart case/baking dish. It will also depend on the ingredients you use and if you keep them similar to what I add or mix it up with say, roasted pumpkin cubes (yum).
We’re whisking coconut cream and parsley into our eggs and pouring over our quiche mix. Finish it off with cracked black pepper and it’s ready to go in the oven and cook.
Salmon and Leek Quiche
- 1 batch shortcrust pastry
- 1 leek medium sized, around 1.5 cups roughly chopped and washed
- 1 red onion small
- 2 tbsp butter
- 1 carrot grated, medium sized
- 3 tbsp dried herbs
- 1 tin salmon 210g
- Up to 11 eggs. If you're using my shortcrust pastry recipe you'll likely need all 11. I started with half that and add more as I needed. You could add extra ingredients, like, 1 cup roasted pumpkin if you wanted more veggie filling.
- 1/4 cup coconut cream
- 1/4 cup chopped parsley
- 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.
- Pop in oven and cook for 15 minutes. Check at this point if eggs are cooked. I ended up cooking mine for 20 minutes, but it would have been ready a little bit earlier.
- Leave to cool for 15-20 minutes, the flavours need time to do their thing.
- Serve as is or with a labneh and chive mix. YUM!