Salmon, laverbread, leek and smoked cheese quiche.
Jonathan Williams
4-6
15 minutes
55 minutes
seaweed
lunch
There's something
about quiches, warm, rich and genuinely utterly delicious and this one is all of
these things and more
Ingredients
1x roll of short crust pastry (or make homemade)
- Butter to grease
- 2x sautéed leeks
- 2 fillets of salmon cooked and flaked (remove skin)
- 2 or 3 tbsp of Laverbread
- 100g of smoked cheese
- 50ml of cream
- 50ml of full fat milk
- 4 eggs
- Salt and pepper to taste
Directions
Heat oven to 180c and grease your quiche dish with butter
Roll out the pastry and place directly into the dish and pinch along the sides until it fits snuggly
Place baking paper on top of the pastry and weight down with dry beans and blind bake in oven for around 15 minutes or until the pastry has coloured slightly
While your pastry is in the oven whisk up your cream, milk and eggs and season
Remove pastry case from oven and place in the flaked salmon, leeks, laverbread and cheese and then pour in milk and egg mix
Grate a little more cheese on top and place in middle of the oven for around 30 to 40 minutes
Serve warm for best results
For the love of the sea
