LEEK AND SALMON QUICHE
I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like.
Provided by Laura Brooks
Categories Lunch/Snacks
Time 1h25m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sift the flour and salt into a bowl.
- Rub in the butter, until the mixture resembles fine breadcrumbs.
- Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
- Turn onto a lightly floured surface and continue to knead.
- Chill in the fridge for about 10- 15 minutes.
- Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
- Cover with baking paper, and fill with rice or beans, or pie weights.
- Bake blind for 7- 10 mins at 190 degrees C.
- Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
- Drain the salmon, and remove the bones.
- You can remove the skin also, but I usually leave it on.
- Beat eggs with cream, season with salt and pepper.
- Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
- top with the salmon.
- Evenly pour over the eggs and cream.
- Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
- Bake in a 180 degree C.
- oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.
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