Mushroom, Leek and Salmon Quiche

RECIPESPLUS
9Ingredients
75Minutes
340Calories

Ingredients

US|METRIC
  • 7 tablespoons butter (cold, cubed)
  • 1 1/4 cups flour
  • 3 medium eggs
  • 3 tablespoons olive oil
  • 14 ounces porcini mushrooms (sliced)
  • 1 leek (sliced)
  • 2 ounces gouda cheese (grated)
  • 1/2 cup heavy cream
  • 4 ounces smoked salmon (torn into small bits)
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    Directions

    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 sauté for 2-3 mins. Season with salt and pepper. Set aside.
    3. Preheat the oven to 350°F. 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.
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    NutritionView More

    340Calories
    Sodium19% DV450mg
    Fat40% DV26g
    Protein18% DV9g
    Carbs6% DV17g
    Fiber3% DV<1g
    Calories340Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol140mg47%
    Sodium450mg19%
    Potassium115mg3%
    Protein9g18%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber<1g3%
    Sugars<1g2%
    Vitamin A20%
    Vitamin C4%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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