Salmon, Leek & Asparagus Quiche

Get nostalgic with this traditional salmon, leek, and asparagus quiche recipe!

Inspired by the flavours of spring, this elevated quiche recipe uses our protein-packed, calcium-rich canned pink salmon, sautéed leeks and asparagus. Topped with a generous sprinkle of crumbled feta cheese and baked in the oven until golden, our quiche makes for an easy weekend lunch recipe or meal prep.

Traditional doesn't have to mean difficult! This recipe is especially quick and easy if you use store-bought pastry crust like we did. But we applaud you if you choose to roll up your sleeves and make your own.

Servings: 6 people

Prep Time: ~10 mins | Cook Time: ~50 mins

Ingredients

• 2 cans of pink salmon
• 1 9-inch prepared pastry crust
• 2 large leeks
• ½ bunch (approx. 8 sprigs) asparagus, cut into small pieces
• 1 clove garlic, minced
• 5 eggs
• 1 bunch of dill, roughly chopped
• 250 ml of cream
• 50g crumbled feta (or cheese of your choice)
• 1 knob of butter
• 1 pinch of nutmeg
• Salt
• Pepper

Directions

1. Preheat the oven to 390 degrees Fahrenheit.
2. Wash the leeks and thinly slice. Then, melt the butter in a large skillet over medium heat and sauté the sliced leeks for around 8 minutes. When the leeks have started to caramelize, add the asparagus and garlic, then season with salt, pepper and a little nutmeg. Continue to cook for another few minutes, then remove from heat.
3. Blind bake the prepared pie crust, as per its packet instructions.
4. Once the crust has finished blind baking, evenly scatter flakes of canned pink salmon. Then, spoon over the cooked leek and asparagus.
5. Whisk together the eggs, cream, and a generous pinch of salt and pepper in a bowl. Stir in the roughly chopped dill, then pour over the top of the filling. Top with a sprinkle of crumbled feta.
6. Place in the preheated oven and bake for approximately 35-40 minutes or until the quiche is golden and has cooked through.

Notes

• Our premium quality canned pink salmon is processed and cooked with the skin on and bones in. While this may sound scary to some, we assure you there's nothing to fear! The bones are soft and edible and pack an added boost of calcium. We chose to scrape away the skin and remove the more noticeable bones for aesthetics. But you could also choose to gently mash the flesh to break down any bone or skin and maintain all that wonderful nutrition!
• Have a great short crust pastry recipe on hand? Ditch the prepared pastry crust for your own delicious creation.
• We chose canned pink salmon for this recipe but it also tastes delicious with sockeye salmon! 

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