Salmon and leek quiche
Reduced-fat puff pastry
1 whole, halved, washed, drained, thinly sliced
Red salmon, canned in spring water
265 g, (buy 415g can), drained
Reduced-fat 15% cheddar cheese
1 cup(s), grated, (120g)
Mixed salad leaves
1 cup(s), to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.