Hot-smoked salmon leek quiche is gluten free, budget friendly and full of deliciously rich flavour.
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Preheat oven to 180°C. Grease a large rectangular baking dish. Heat the oil in a medium frying pan over medium heat. Add the leek and cook for 1 min each side or until light golden. Transfer to a plate. Add the spinach to the pan and cook, tossing occasionally, for 2 mins or until the spinach just wilts. Transfer to a bowl and set aside to cool slightly. Use your hands to squeeze as much liquid from the spinach as possible. Discard the liquid.
Whisk the eggs and cream in a bowl until combined. Season. Arrange half the leek, half the salmon and half the spinach over the base of the prepared baking dish. Pour over the egg mixture and top with remaining leek, salmon and spinach. Season.
Bake for 25 mins or until golden and egg mixture is just set. Serve with the rocket.
COOK. STORE. SAVE.
Use it up: Don’t let that leftover cream go to waste! Use it to make creamy pasta sauces, or simply whip and serve with fruit.