This salmon and leek quiche is your new go-to recipe for breakfast dates, brunch dates, work morning teas and the perfect filler when you're not sure what to take but savoury and yum are the requirements.
1leekmedium sized, around 1.5 cups roughly chopped and washed
1red onionsmall
2tbspbutter
1carrotgrated, medium sized
Salt
3tbspdried herbs
1tin salmon210g
Up to 11 eggs. If you're using my shortcrust pastry recipeyou'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.
1/4cupcoconut cream
1/4cupchopped parsley
Pepper
Instructions
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!
Notes
If you're looking for the perfect shortcrust pastry recipe, here's my version.