Crustless smoked
salmon, leek & mushroom
quiche
Perfect with a salad for lunch or dinner
Inroduction
About this Recipe
By: Amanda
No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche.
Servings:
4
Ingredients
Step by Step Instructions
-
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
- 180 grams goat’s cheese or cow’s milk feta
- 4 free-range eggs
- 320 millilitres milk
- 1 teaspoon wholegrain mustard
- 1 pinch of cayenne pepper
- Paprika for sprinkling
Step 1
Preheat the oven to 190C. Gently heat the coconut oil in a saucepan 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
Crumble the salmon in 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.
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