Salmon Quiche, recipes that are more exciting than Quiche Lorraine
One of the first Quiches I learned when I studied Cooking 101, at TAFE back in 1989 was Salmon & Leek Quiche, I've been cooking it ever since.
I cook it the quick way because I don't have the time to handmade the pastry. So I buy the sheets of wholemeal pastry from the Supermarket. They usually come in packets of six in the deep freezer section of the supermarket. They need to be kept frozen until use.
I then put this in a Quiche-Tin ; Put cooking pebbles on the base and cook the pastry first for 10 minutes without any filling. This stops the bases from Bubling up as well as ensuring the base does not get saturated with the filling.
Then I open a can of usually John-West Brand RED Salmon. Make sure its the red and not the pink.
After draining but keeping the juice for the general mix II put the content of the Salmon into the partially cooked pastry tin. I then add egg mixture with the juice which I have already whisked with some milk & salt & pepper. ( 3-5 eggs). then I add chopped up leek ti the wet mixture. I then slice up some tomatoes and place the slices around the top of the mixture. I usually also add some basil & parsley to the mix too.
Cook for about 30-40 minutes minutes on a 240' oven and Voila there you have it a delicious nutritious Salmon & Leek Quiche.