INGREDIENTS

Pastry:

• 1 roll (400 g) ready rolled puff pastry (dairy-free)

• 1 tablespoon (15 ml) thyme leaves, chopped

• Salt and black pepper

Filling:

• 500 g washed leeks

• Olive oil

• 200 g smoked salmon ribbons, roughly chopped

• 2 tablespoons (30 ml) chopped thyme

• A small handful of chopped parsley

• 2-3 tablespoons (30-45 ml) baby capers

• 1 cup (250 ml) Almond Breeze Unsweetened Almond Milk

• 3 extra large free-range eggs

INSTRUCTIONS

• Preheat the oven to 180 °C. Grease a deep 25 cm quiche tin.

• Roll the pastry slightly thinner on a floured surface (it should about 3 mm thick).

• Scatter the thyme over pastry and season with a little salt and a grinding of pepper. Roll into pastry to flavour.

• Line the quiche tin with pastry and blind bake for 10 minutes. Remove and set aside.

• Heat a little oil in a pan and sauté the leeks over a gentle heat until they are soft and fragrant. Cool.

• Scatter the leeks over tart shell and dot over the salmon and capers. Scatter with herbs and season well.

• Whisk Almond Breeze Unsweetened Almond Milk and eggs together until well combined.

• Carefully pour the mixture over the filling.

• Bake for 30-40 minutes or until the filling is just set and turning golden.

• Remove and cool slightly before unmoulding and serving.

Cook’s Tip: Serve with a delicious green salad of crunchy leaves and avocado.