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Salmon and Leek Quiche Recipe

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This recipe for Salmon and Leek Quiche is from Four Generations , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie crust

2 small filets of Salmon
5 eggs
2 cups half and half
3 oz goat cheese crumbled
¼ cup of shredded cheddar
2 Tablespoons fresh dill or 1 Tablespoon of dried
Salt
Cayenne hot sauce (a few shots)
Directions:
Directions:
Make favorite pie crust for ten inch pie plate. Chill pie crust in refrigerator for 10 minutes or more before cooking.

Poach salmon for 8-10 minutes in seasoned seafood broth, chicken broth or white wine. Set aside in bowl to cool.

To pre bake pie crust, Preheat oven to 450º I used convection oven setting.
Cover pie crust with double aluminum foil add pie beans and bake for 8 min,
Remove foil and beans and bake for 5 mins more. Then let cool.

Sauté a leeks in butter.
Flake salmon in chunks removing any skin or bones.
In a bowl lightly stir salmon together with leeks.

Mix eggs, half and half, salt, dill and cayenne in separate bowl.

Sprinkle bottom of cooled crust with cheddar than add salmon and leeks.

Pour egg mixture over salmon and leeks.

Crumble goat cheese on top.

Cover crust with pie protector.

Bake for 350º for 55-60 min. Used convection

Let sit for 5 to 10 min before cutting and serving
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Used Dave and Joe’s Salmon. ❤️

 

 

 

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