Winter as well as summer
20mn
30 à 45mn
Here is a recipe that will delight you throughout the seasons.
Whether you use winter or summer leeks, your taste buds will be delighted.
We present a version without crust; although it may seem light, it is just as filling as its more traditional big sister with pastry. As for the choice of salmon, we choose wild salmon, preferably from Scotland.
ClassicVegan
IMPRIMER
Ingredients
4 eggs
3 to 4 leeks depending on their size
7oz of 30% heavy cream
4,5oz liquid cream
1 nice onion
2 slices of smoked salmon
2 salmon steaks
2 tablespoons of vegetable oil
Salt and pepper
How to
- Wash and chop the onions and leeks.
- Fry them for 15 minutes in a frying pan with a little fat and salt and pepper.
- In a bowl, beat the three eggs and the pot of fresh cream.
- Steam your salmon for seven minutes and during this time make thin slices with the smoked salmon.
- Flake your salmon steaks and put them in the bowl along with the smoked salmon.
- Mix your quiche mixture evenly, adding salt or pepper to taste if necessary. Pour the mixture into a quiche mold.
- Place in the oven at 180° in rotating heat for 30 to 45 minutes depending on your oven.
Good tasting!
IMPRIMER
Bites ingredients
4 tablespoons of cornstarch
3 to 4 leeks depending on their size
13,5 fl oz of vegetable cream
1 large onion
firm tofu
2 tbsp vegetable oil
salt and pepper
How to
- Wash and chop the onions and leeks.
- Fry them for 15 minutes in a frying pan with a little fat and salt and pepper.
- Dice the Tofu and add it to the pan.
- Pour the whole with the cream and mix in a homogeneous way your quiche apparatus, add the cornstarch salt and pepper according to your taste if necessary.
- Pour into quiche pan.
- Place in the oven at 180° in rotating heat for 30 to 45 minutes depending on your oven.
Good tasting!
Recipe for Salmon Leek Quiche without crust
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Good tasting!