Crustless smoked
salmon, leek & mushroom

quiche

Perfect with a salad for lunch or dinner

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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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