salmon quiche

salmon quiche

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A quick and healthy salmon quiche recipe that's perfect for dinner.

  • 35 - 40mins
  • 6
  • Intermediate

INGREDIENTS

  • 400g ready-made shortcrust pastry, defrosted
  • 30ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 410g tin pink salmon, drained, deboned and flaked
  • 2 eggs
  • 125ml cream
  • 60ml crème fraîche
  • handful chives, chopped
  • 60g Cheddar, grated

METHOD

  1. Preheat oven to 200°C. Roll out the pastry to 5mm thickness. Cut 6 x 12cm rounds with a cookie cutter and line 6 x 10cm quiche pans with the pastry. Prick the bottom of the pastry with a fork. Line each quiche with scrunched baking paper and fill with baking weights, like dry beans. Bake for about 10 minutes or until lightly set. Remove baking beans and paper.
  2. Heat the oil on medium-high and sauté the onion and garlic. Divide the onion mixture and salmon among the quiche bases.
  3. Whisk together the eggs, cream, crème fraîche and chives. Season. Pour the egg mixture into the quiche bases and sprinkle with cheese. Bake for 20-25 minutes or until golden brown and puffed.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: SALIE VAN HEERDEN

Magazine issue date: June, 2016


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