Kitchen notes · a little help before you start
Salmon Quiche
Salmon Quiche brings together pie crust, shortcrust pastry, and leeks. The method uses package directions for part of the cooking. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Breakfast
- Primary protein
- Fish
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Keep the package nearby
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
2. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Pie crust
Look at how this ingredient comes into the method: Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Shortcrust pastry
Look at how this ingredient comes into the method: Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Leeks
Look at how this ingredient comes into the method: Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 15 steps completeMake room for Salmon Quiche
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Rest for 10 minutes before carefully removing from tin and slicing. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Read the packet-opening step
Have the foil ready before assembling the packets, and read how the recipe finishes and opens them. Keep those handling instructions with the cooking step.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven and skillet. Read the first preparation step before you get going: Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Which little step is worth remembering?
The method uses package directions for part of the cooking. Read those before choosing your start time, especially if you have a different brand or package size.
What check should I look for as it cooks?
Keep this part of the method in view: Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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