A delicious, versatile quiche the whole family will love

I absolutely love this quiche! It’s my go-to when I cant think of anything else.

The vegetables can be changed depending on the season and what you have in the cupboard or fridge. AND it can be eaten hot or cold!

An adaptation of a recipe from the Alison Holst red recipe book (how many of you still have this book?) this is a great recipe that can use a number of different vegetables, depending on what you have in the fridge or cupboard.

      • No kumera? No problems, use potato!
      • No leaks? Easy, use onion!
      • Fresh ingredients can be swapped out for frozen or canned/bottled vegetables.

So long as you have a bit of self-rising flour and some eggs in the house, you have the basics for this recipe.


♦ TIP: if you don’t have self-raising flour add 1 tsp baking powder for every cup of plain flour.


I have experimented with many combinations and we have 3 favourites in our house. This is the latest “favourite”. It uses salmon (which can be expensive) but we use only 100 gms of fresh salmon and, of course, you can used tinned salmon. As we have growing kids I usually make a loaf of bread and side salad, but you can easily make this and use it for lunch the next day. If you’re lucky enough to have some left over, it is delicious hot or cold so have it for lunch the next day.


  • bulleted list of ingredients
  • 20 gms butter
  • 1 large leak – halved length-wise and chopped
  • 2 garlic cloves (we love garlic in this house)
  • 1 cup milk
  • 3 eggs
  • ½ tsp salt
  • ½ cup self-raising flour
  • 2 small kumera – cooked and cut into 1cm squares
  • 1 cup cooked vegetables e.g. broccoli, beans, cauliflower, spinach (I use broccoli and frozen beans)
  • 100 gms salmon – pan seared
  • 1 cup grated cheese
  • Sliced tomato (optional)


  1. Melt butter in pan over a medium heat, add chopped leaks and garlic. Cook until softened then remove from the heat and cool.
  2. Now is a good time to chop and cook the vegetables and kumera (I use the microwave and under cook just a touch)
  3. Cook salmon in hot non-stick pan (or normal pan with a touch of oil). The salmon doesn’t have to be cooked all the way through.
  4. Once the leak mixture is cooled, stir in the milk, eggs and salt. Mix well
  5. Pour leek and egg mixture into a bowl containing the flour and stir until just combined.
  6. Add the kumera, well drained vegetables and cheese then flake the salmon and add to the mixture.
  7. Combine and pour into a prepared 20-23cm dish. If you don’t have a quiche dish you can use any type of baking tin or oven proof dish.
  8. Garnish with tomato and bake at 220°C for 20-30 minutes. Quiche is ready when it is lightly browned and set in the centre.