You are here:
4
Ingredients
4 portion(s)
Salmon and Leek Quiche
- PASTRY
- 75 g Butter, cut into pieces
- 150 g plain flour
- 50 g water
- 1/2 tsp salt
- FILLING
- 1 tbsp wholegrain mustard
- 20 g Butter
- 1 tbsp olive oil
- 2 leeks, white part only, thickly sliced
- 1 bunch asparagus, trimmed
- 250 g Hot-smoked slamon, coarsely flaked
- 3 eggs
- 125 g thickened cream
- 1 tbsp each of Dill and Chives, Coarsely chopped (optional)
-
6
55min
Preparation 20minBaking/Cooking -
7Preparation
-
8
-
Recipe is created forTM 31
-
5
Recipe's preparation
- Preheat Oven to 200oC fan forced
- Place butter, flour, salt and water into mixing bowl and mix 20sec/speed 4. Transfer pastry onto a ThermoMat or floured work surface and work into a ball.
Roll out pastry using a rolling pin. Line non-stick 24-26cm round fluted quiche tin with the pastry, prick with fork to avoid air bubbles and set aside. Clean and dry mixing bowl. - Spread the base of the pastry evenly with the mustard.
Place butter and oil in the mixing bowl, add leeks and cook 8mins/120oC/speed stir or until leeks soften.
Reserve 3 asparagus spears; coarsely chop remaining spears. Add salmon and chopped asaparagus to the mixing bowl and combine 1min/120oC/speed 1. Spoon into pastry case.
Rise bowl then add eggs, cream, dill and chives combine 40sec/speed 4. Pour over salmon mixture. Drop oven temperature to 180oC and bake for 30-35 minutes or until filling is just set.
Place remaining asparagus spears in a shallow heatproof bowl. Pour over boiling water and set aside for 2 mins to soak. Drain well. Place on the quiche. Serve warm or at room temperature.
PASTRY
FILLING
10
Accessories you need
-
Spatula TM31
buy now -
Measuring cup
buy now
11
Tip
I have also used a combination of salmon and tuna in this recipe and omitted asparagus spears on top of quiche.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Coconut Loaf
-
Pastie Slice
-
Savoury Muffins
-
Apricot, Pinenut and Rosemary Shortbread Gluten Free
-
Pumpkin Scones
-
PIZZA BASE (GLUTEN FREE, CORN FREE, SULPHUR FREE, NUT FREE)
-
The Ultimate Mousetraps
-
Bacon, Celery & Cheese Muffins
-
Annabel Langbein's Sesame Lavosh
-
Easy Four Seed Crackers
-
Herby Ricotta & Courgette Muffins
-
Gluten Free crispbread, crackers, flatbread, matzo
Comments
Add a commentNice quiche. Quite easy to make. We just sliced...
Nice quiche. Quite easy to make. We just sliced the asparagus thinly and put on top raw which worked well. Thanks for the recipe
Great, subbed sour cream for the cream and doubled...
Great, subbed sour cream for the cream and doubled the lot made 2 decent sized quiches
This is delicious! ...
This is delicious!
I made 2 additions:
1. serve with a few capers at the end. Goes so well with this dish.
2. I had leftover salmon skin so I salted and fried this off in a frypan, then diced inti delicious sea-bacon bits and sprinkled them over the top of a second quiche (had heaps of salmon mix leftover)
I have a Miele recipe very similar to this This...
I have a Miele recipe very similar to this. This one includes the asparagus so I tried it tonight. It is absolutely delicious. I will be making it very often. I increased the amount of pastry to 125g butter and 250g flour and added an egg yolk. I like a slightly thicker base and my oven cooks it beautifully on intensive bake followed by bottom heat. Cooking time is a little longer. The egg white I put into the egg mixture. Also I only used 180g salmon and felt that covered the 24 cm base nicely.