Crustless smoked salmon, leek & mushroom quiche
Perfect with a salad for lunch or dinner
Servings
4
About this recipe
No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche.
Ingredients
1 tablespoon coconut oil
1 large leek, sliced
110 grams mushrooms (any variety), thinly sliced
1 small red pepper, diced
1 teaspoon dried thyme
200 grams smoked salmon trimmings
180 grams goat’s cheese or cow’s milk feta
4 free-range eggs
320 millilitres milk (dairy-free if preferred)
1 teaspoon wholegrain mustard
1 pinch of cayenne pepper
Paprika for sprinkling
Instructions
Step 1
Preheat the oven to 190C. Gently heat the coconut oil in a frying pan and sauté the leek until it begins to soften. Add the mushrooms and after a minute or two, stir in the red pepper and cook for 3-4 minutes. Just before taking off the heat, add the thyme.
Step 2
Spread the salmon over the base of an ovenproof pie dish. Cover with the cooked vegetables and sprinkle with the goat’s cheese.
Step 3
Whisk together the eggs, milk, mustard and cayenne pepper. Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
Step 4
Bake for 35-50 minutes. Start checking after half an hour. If the quiche is getting too brown but the middle is too liquid, cover with foil. When done, the centre will still be a bit loose, but will continue cooking for 5 minutes out of the oven.