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“I adapted this from a recipe I found in an old Reader's Digest magazine. It's good served cold as picnic food, or warm as a meal with salad or vegetables. You can sprinkle it with grated cheese if you like.”
READY IN:
1hr 25mins
SERVES:
4-6
YIELD:
1 quiche
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flour and salt into a bowl.
  2. Rub in the butter, until the mixture resembles fine breadcrumbs.
  3. Add the egg yolk and the water, keep kneading until the dough gathers into a ball.
  4. Turn onto a lightly floured surface and continue to knead.
  5. Chill in the fridge for about 10- 15 minutes.
  6. Roll out the pastry, and use it to line a quiche dish (about 20-25cms).
  7. Cover with baking paper, and fill with rice or beans, or pie weights.
  8. Bake blind for 7- 10 mins at 190 degrees C.
  9. Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins).
  10. Drain the salmon, and remove the bones.
  11. You can remove the skin also, but I usually leave it on.
  12. Beat eggs with cream, season with salt and pepper.
  13. Remove the rice or weights from the quiche crust and scatter the leeks over the bottom.
  14. top with the salmon.
  15. Evenly pour over the eggs and cream.
  16. Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like).
  17. Bake in a 180 degree C.
  18. oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.

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