Mushroom, Leek And Salmon Quiche – a delicious recipe with butter, flour, eggs, olive oil, porcini mushrooms, gouda. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rub the butter and flour with your fingers to produce crumbs. Stir in 1 of the eggs. Knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
2
Heat the oil in a large skillet on high heat. Add the mushrooms and leeks and saute for 2-3 mins. Season with salt and pepper. Set aside.
3
Preheat the oven to 350u00b0F. Roll out the dough on a floured surface to a 10 inch round. Transfer to a greased 9 inch pie plate and press into the corners. Pierce the pastry bottom several times with a fork. Place a sheet of parchment paper on the pastry and fill with dried beans. Bake for about 10 mins then remove the parchment paper and beans. Bake 5 mins longer. Remove from the oven and cool on a wire rack.
4
Whisk remaining 2 eggs and add the grated cheese, cream and season with salt and pepper. Pour about half the mixture into the pastry. Top with the mushroom mixture then top with the remaining cream mixture. Sprinkle the salmon on top. Bake for 20-25 mins. Cool slightly before serving.
684
kcal
Calories
50
g
Fat
38
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 100 g butter, cut into cubes, 175 g plain flour, 3 medium eggs, 3 tbsp olive oil, and more.
Yes, Mushroom, Leek And Salmon Quiche falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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