Photo of Salmon and leek quiche by WW

Salmon and leek quiche

12
7
7
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Pair this hearty quiche with a fresh, crisp salad for a perfect lunch.

Ingredients

reduced-fat puff pastry

1 individual

leek(s)

1 whole, halved, washed, drained, thinly sliced

red salmon, canned in spring water

265 g, (buy 415g can), drained

egg(s)

4 medium

reduced-fat 15% cheddar cheese

1 cup(s), grated, (120g)

mixed salad leaves

1 cup(s), to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a 20cm-round fluted tart tin, with removable base, with pastry. Cover pastry base with baking paper and fill with rice, dried beans or baking weights. Bake for 10 minutes. Remove the paper and rice, beans or weights. Bake for a further 10 minutes or until pastry is golden and cooked. Set aside to cool.
  2. Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook the leek, stirring, for 2 minutes. Reduce heat and cook, covered, for 3 minutes or until softened.
  3. Remove and discard salmon skin and bones then flake the flesh. Whisk the eggs and 1 tablespoon water in a bowl until smooth. Stir in the cheese, leek and salmon until combined. Season with salt and pepper. Pour into pastry case. Bake for 30 minutes or until set.

Start eating better than ever!