- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in protein
- 1 serve veg or fruit
Hot-smoked salmon leek quiche is gluten free, budget friendly and full of deliciously rich flavour.
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 tbs olive oil
- 1 leek, pale section only, cut into 5mm-thick slices
- 60g pkt Coles Australian Baby Spinach
- 6 Coles Australian Free Range Eggs
- 1/4 cup (60ml) Coles Thickened Cream
- 150g pkt Coles Hot Smoked Salmon Cracked Pepper, skin discarded, flaked
- 60g pkt Coles Australian Baby Rocket
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Bake for 25 mins or until golden and egg mixture is just set. Serve with the rocket.
Recipe tip
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.
