I Quit Sugar Blog (Guest Contributor: Hannah Fong)
We all need a classic go-to quiche recipe. There are a lot of healthy ingredients in this dish that not only taste great, but dill and salmon are both known to help reduce inflammation which is great for our overall wellbeing.
Add the flour and butter to a food processor and process until the mixture resembles breadcrumbs.
Add in the sour cream and process until you find the mixture comes together in a ball.
Flatten the ball of mixture slightly, then wrap in cling wrap and pop in the fridge for at least 15 minutes.
To make the quiche filling
Heat butter in a small saucepan on medium heat.
Add in the leek and cook, stirring occasionally, for 5-7 minutes until the leek softens.
Add in the spinach and cook for a further minute, then turn off the heat and set aside.
In a large mixing bowl, whisk the eggs until light and slightly foamy.
Stir in the leeks, spinach, sour cream, salmon and half the dill.
To make the quiche base
Press the prepared pastry into the greased pie dish until even
Cover with baking paper (we recommend you add a handful of dried rice or beans as a weight so the paper doesn't fly off in the oven).
Bake for 10 minutes, then take out of the oven.
Remove the baking paper and weights, and put back in the oven for 10 minutes
Remove the quiche base when the pastry is slightly golden
To make the quiche
Grease a 22cm pie dish.
Pour the quiche mixture into the prepared pastry base and bake for 30 minutes until the top is golden brown. Remove from the oven when ready and sprinkle the remaining dill on top. Serve with a green, leafy salad.
Notes
This tasty quiche can be covered and stored in the fridge for up to 4 days.