Salmon and Leek Quiche Recipe

The quiche is really easy to make, and the Roquefort gives it a real bite. The cheeses can be a little pricey but you only need to use a little so you can use them in other recipes or save them for making another quiche. The Emmental Cheese gives it a lovely stringy texture, but you don’t use too much so it won’t be like a pizza.

The pastry you can buy ready made or make your own. I do either, it depends how much time I have. When I make my own I just use a recipe of half fat to flour, so 200g plain flour and 100g butter, then bind together with a little water. I always leave my pastry in the fridge for at least half an hour before using it. 

Then l line a flan tin with the pastry put in a lining of foil or greaseproof paper and weight it down with either baking beans or flour. I cook this for around 15 minutes at 190C. Then the pastry case is ready for the filling. 

• 1 piece of salmon steak chopped into small pieces
• 20g Roquefort cheese
• 50g Emmental cheese grated (you can buy this in packs already grated)
• 2 eggs
• 150 ml single cream
• 50g Chedder, grated
• 1 leek, finely chopped
• small blob of butter for frying

• Using a large frying pan melt the butter and gently fry the salmon and leeks for about 5 minutes.
• Put the mixture into the pastry case
• In a large bowl mix together the eggs, cream and grated Chedder cheese
• sprinkle the grated Emmental cheese over the salmon and leek mixture
• Break up the Roquefort and sprinkle over the salmon and leek mixture
• Finally add the egg, cream and cheese mixture. 
• Bake at 190C gas mark 5 for 15 minutes or until it is set and lightly brown.

Thank you eldest daughter for letting me share this delicious recipe, I guess it’s a guest Big Kids in the Kitchen post 😉