This salmon quiche is the perfect mid-week meal. Packed with protein and easy to make, the leftovers (if you can manage to save any) make the perfect next-day lunch.
Serves: 10–12
Ingredients:
- 1 quantity savoury shortcrust pastry 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
- 1 bunch shallots (spring onions), finely sliced
- 1 bunch dill, leaves chopped
- 10 eggs
- ½ cup cream
- ½ teaspoon salt
- ¼ teaspoon pepper
Method:
- Preheat the oven to 170°C. Grease a 26 cm loose-based flan tin with butter or spray oil. Lay the pastry into the flan tin and trim the edges. Prick the pastry with a fork. Place a sheet of baking paper over the pastry and fill 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.
- 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.
- 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.
- Bake for 25 minutes or until golden brown on top and just firm in the middle. Remove from the oven and set aside to cool a little before serving.
Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.