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Salmon Quiche

Salmon Quiche

Serves:

10 - 12

Preparation Time:

25 Minutes

Cooking Time:

40 minutes

Ingredients

1 quantity savoury shortcrust pastry (see recipe on page 232) or two sheets plain frozen shortcrust (if you have it in the freezer)
1 cup grated mozzarella cheese
50 g baby spinach leaves
400 g skinless, boneless salmon fillet, cut into 2 cm cubes

Method

  1. Preheat the oven to 170°C. Grease a 26 cm loose-based fan tin with butter or spray oil. Lay the pastry into the fan tin and trim the edges. Prick the pastry with a fork. Place a sheet of baking paper over the pastry and fll with pastry weights or rice. Bake for 15 minutes or until starting to turn golden. Remove from the oven and take out the weights and paper.
  2. Arrange half the mozzarella cheese evenly over the base of the pastry case. Arrange the spinach over the top, followed by the salmon cubes, then scatter with the shallots and half of the dill leaves.
  3. In a bowl, beat the eggs then add the cream and beat well. Season with salt and pepper. Carefully pour the egg mixture into the pastry case and top with the remaining mozzarella.
  4. Bake for 25 minutes or until golden brown on top and just frm in the middle. Remove from the oven and set aside to cool a little before serving.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette

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