salmon, leek & mushroom
Perfect with a salad for lunch or dinner
About this Recipe
No need to worry about soggy-bottomed, calorie-laden pastry with this rich and delicious crustless quiche.
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
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.
Crumble the salmon in an ovenproof pie dish. Cover with the cooked vegetables and sprinkle with the goat’s cheese.
Whisk together the eggs, milk, mustard and cayenne pepper. Pour the egg mixture over the rest of the ingredients and sprinkle with paprika.
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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