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Salmon and Leek Quiche


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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)
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Recipe's preparation

  1. Preheat Oven to 200oC fan forced
  2. PASTRY
  3. 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.
  4. FILLING
  5. 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.
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Accessories you need

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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.

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Comments

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  • This is delicious! ...

    Submitted by Kweese on 4. July 2017 - 18:31.

    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)

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  • I have a Miele recipe very similar to this This...

    Submitted by Maida on 1. June 2017 - 19:27.

    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. :smile:

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