Wednesday, 4 August 2010

Salmon and Leek Quiche

I love all kinds of quiches, tarts and pie. Savoury or sweet. I also love how easy they are to whip out. We had this quiche the other night and it was delicious. Although the asparagus is technically a spring vegetable and is quite expensive at the moment. I thought it was worth it. It was the glue that bind this whole quiche together.

I am so looking forward to making lots of pies and quiches this spring/summer. All the fresh produces in abundance waiting to be incorporated into all these lovely dishes. Alas, it feels so far away. Especially after the gloomy day we had today. FortuneCat and I got rained on, all the way back home from work. Even though we were cold and wet, I love the fact that we have each other and I wouldn't change a thing ;)

Salmon and Leek Quiche
Adapted from Homelife Website

1 sheet (25cm) ready-rolled shortcrust pastry
1 tbs wholegrain mustard
20g butter
2 leeks, white part only, thickly sliced
1 bunch asparagus, trimmed
300g hot-smoked salmon, coarsley flaked
3 eggs, lightly whisked
1/2 cup (125ml) thickened cream
1 tbs coarsely chopped dill
1 tbs fi nely chopped chives

Preheat the oven to 200°C. Line the quiche dish with pastry and trim off excess. Place in the fridge for 15 minutes to rest the pastry.
Cover pastry with baking paper and fill with pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake further for 6-8 minutes or until golden. Reduce the temperature to 160°C. Spread the base of the pastry evenly with mustard.

Heat up the butter in the frying pan. Add the leek and cook for 5 minutes or until soften. Remove from heat.

Chop the asparagus coarsely and combine with leek and salmon. In a bowl, with a balloon whisk, whisk eggs, dill and cream. Pour over salmon mixture and bake for 45 minutes or until filling is just set. Serve warm or at room temperature.

Happy Baking!


  1. From memory Pixie only used 150g of smoked salmon and also used double eggs (6). I thought more salmon than this would be almost too much, so be sure to experiment.

    I would live on pastry if I could ^_^

  2. hehe yeah, the recipe is just a guide. Use the amount that you prefer definitely. I used double egg mixture as my quiche pan is bigger than what the recipe suggested :)

    Thanks for pointing it out sayang.

  3. wow im drooling..! i just lovee salmon, rasa macam terubuk pun iya jugak, tapi terubuk banyak tulang la kan..