Serves: 6

Brighten up this years picnic with our delicious traditional salmon and baby spinach quiche. A perfect addition to your summer lunchtime spread.


Ingredients

  • 250g ready made pack of shortcrust pastry
  • Half a leek
  • 1 medium courgette (washed with skin on and grated)
  • 3 large spring onions
  • Half a deseeded red chilli
  • 250g grated cheddar cheese
  • 4 large eggs
  • 150ml double cream
  • 250g of cooked honeyed salmon (not smoked)
  • Handful of baby spinach leaves
  • Small handful of fresh dill to garnish
  • Juice of half a lemon
  • Salt & pepper

Directions

1Generously butter a 9 inch ovenproof round, deep baking tin or pie dish.

2Preheat oven to 180º/160º fan.

3Using two large pieces of baking parchment, place the puff pastry onto one lightly floured piece, then lightly dust the pastry with flour before placing the second piece of parchment on top. Use a rolling pin on top of the parchment to roll the pastry until it will cover the bottom and sides of your tin. Line the tin with the pastry, making sure you have an overhang each side.

4Take one sheet of the baking parchment and place over the pastry, pushing in around the sides, then place baking beans on top and blind bake for 15 minutes.

5Remove the baking beans and set aside.

6Add the leek, spring onions and chilli to a blender and pulse until roughly chopped, then set aside.

7Cut the courgette into 3″ pieces and grate lengthways into a bowl, set aside.

8Roughly tear the spinach leaves removing any thick stalks and set aside.

9Add 4 eggs into the tall blending jug and use the whisk attatchment to mix until pale and frothy. Add the salt and pepper then pour in the double cream and whisk until combined.

10Grate the cheese and use a fork to flake the salmon into bite size pieces, then set aside.

To assemble the quiche

1Place the chopped onions, leek, chilli and courgette mix onto the base of the pastry and spread evenly.

2Evenly distribute the baby spinach and salmon pieces in and around the pastry case.

3Pour over the egg mixture, making sure it settles around the filling. It is best to pour intermittently to allow the mixture to settle, tap the tin gently to help.

4Evenly distribute the grated cheese over the top of the quiche.

5Place a few tarragon leaves on top of the quiche and place on a baking tray.

6Pop into the preheated oven for 30 – 40 minutes.

7The centre will be soft and slightly set when using a skewer to test after 30 minutes, if you find the top is browning too quickly, loosly place a piece of foil on top.

8Allow to cool a little before serving, the middle will be very hot.

9Serve with a squeeze of lemon juice and some chopped dill.

TOP TIPS

  • Delicious hot as a main dish, or cold with new baby potatoes and a salad.
  • Try using feta cheese in place of cheddar. Break up and dot around the top of the quiche.
FINAL TASTE BANNER

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