Quickie Salmon Quiche

Serves 4 as a main course with some sides, or 2 very hungry people without. Basically all you need to do is mix all the ingredients together in a medium sized bowl (except the crust, of course) and throw it in the oven for 30-45 minutes. It really is that simple, but here’s the more detailed how-to of it just in case:

1. Prepare a pie crust and put it in a pie dish. You can buy it ready, if you wish, but in that case buy it frozen, not ready baked. Please. Set the crust aside for the time being. Preheat oven to 350 F/175 C.

2. Lengthwise cut a smallish leek in half and thoroughly wash halves under cold running water. Pat dry. Cut relatively small slices (oh I don’t know, a quarter of an inch perhaps?) and chop up roughly. I usually get a bit under a cup from a small leek (white and pale jade green parts only), but no need to crank out your measuring cups for this, really. Go by eye.

3. In a medium bowl combine sour cream and egg yolks and briskly mix together. Add half a packet (about 30 grams or 1 ounce) of instant shrimp soup powder or similar and mix thoroughly. Add leeks and mix.

4. Drain but do NOT wash 1 can (200 grams or about 7 oz) of salmon. If you can’t find canned, buy fresh smoked or cooked salmon. In fact that’s probably healthier to boot, too, but the point of this pie is that you have all these ingredients more or less in your pantry and ready at hand to just throw together. But back to point. Shred salmon into sour cream and egg yolk mixture and mix thoroughly so the salmon is evenly distributed. Stir in cream.

5. Give everything a final stir-together and pour into prepared pie dish, throw in the oven and bake for 30-45 minutes until crust is golden brown and filling is set and has gained some colour, too. Let cool before you eat, this is best eaten languorously, lazily, not hot but somewhere between warm and lukewarm. Enjoy!