An exciting new quiche for your next brunch party!
Oven, Frying pan, Stovetop, Whisk, Pie pan
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.
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.
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.
Step 4
In a small bowl, whisk together the eggs, sour cream, milk, salt & pepper.
Step 5
Remove the skin from the salmon (if necessary). Then cut the salmon into small chunks.
Step 6
Remove the crust from the oven. Remove the cooked leeks from the heat.
Step 7
Evenly spread the mustard over the bottom of the quiche. Arrange the leek & salmon over top.
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!
Average estimated amount for one serving
Energy | 446 cal. |
Fat | 26g |
Carbohydrates | 29g |
Protein | 22g |
Fiber | 3g |
On average, one serving of the recipe "Leek & Salmon Quiche" contains 446 Energy, 26 g of Fat, 29 g of Carbohydrates, 22 g of Protein, 3 g of Fiber.