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Autumn's in full swing, and there's something especially inviting about a freshly baked quiche, straight from the oven. Our vegan salmon & leek quiche brings together tender leek, savoury vegan salmon and a creamy filling, all baked in a golden, flaky crust. A comforting favourite that's just as good for a relaxed lunch as it is for dinner. Already tried it at Spirit? Now it's your turn to make it at home! With a few simple ingredients and a little time in the oven, you can bring a taste of our kitchen to yours. Ready to get baking?
on plate
quiche with salmon & leek (vega) view
Lunch
Ingredients For 1 quiche (26 cm)
  • 800 g leek, sliced into rings
  • 75 g vegan salmon, cut into 1.5 cm pieces
  • 100 g cream
  • 10 eggs
  • Sea salt, to taste
  • Black pepper, to taste
  • Olive oil, for frying
  • 1 sheet of quiche pastry (Donaustrudel)
You'll also need: A 26 cm round, fluted quiche tin.  

Method

  1. First, prepare the filling by whisking together the cream and eggs.
  2. Season with black pepper and sea salt. Line a 26 cm round, fluted quiche tin with the pastry.
  3. Trim the excess pastry around the edges.
  4. Prick the base several times with a fork.
  5. Sauté the leek in a little olive oil and season with black pepper and sea salt. Drain off any excess liquid.
  6. Mix the leek with the egg and cream mixture and the pieces of vegan salmon.
  7. Pour the filling into the prepared quiche tin and bake at 180°C for approximately 25 minutes.
bar en dranken
Something to sip on...
Have you tried YAYA Yuzu Kombucha? Lightly sparkling, wonderfully refreshing and full of citrusy flavour. Its fresh, tangy notes pair beautifully with the rich, savoury flavours of your homemade quiche. A little extra freshness on the side!
Yaya Kombucha
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