- 1-2 sheets shortcrust pastry
- 2 small leeks
- 50g butter
- 415g canned red salmon, drained
- 3 eggs
- 1/3 cup thickened cream
- ½ cup grated cheese
- Preheat oven to 200 degrees Celsius.
- Cut pastry into 4 squares. Roll squares on a lightly floured surface until large enough to line four 10cm spring form tins. Place pastry into the tins, press onto the base and sides, trim edges. Use additional pastry where required.
- Place tins onto an oven tray, refrigerate for 20 minutes.
- Trim leeks, leaving 5cm green stem attached. Quarter leeks lengthways, chop finely.
- Melt butter in a large frying pan over medium heat. Cook leek, stirring, until it starts to soften. Cook over low heat for a further 5 minutes. Transfer to a large bowl.
- Drain salmon, discard skin and bones. Flake salmon into the bowl.
- Whisk eggs, cream and cheese together in a large jug and season. Stir through salmon mixture.
- Cover pastry with baking paper; fill with pie weights, dried beans or rice. Blind bake for 10 minutes to ensure pasty doesn’t puff up. Remove beans and paper. Cook pastry cases for another 10 minutes.
- Spoon salmon mixture into the pastry cases. Bake quiches for 25 minutes or until mixture is golden and set.
- Serve with a leafy green salad.