Leek & Salmon Quiche

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!