Smoked Salmon Quiche

METHOD

Step 1

Preheat oven to 180°C

Step 2

Press pastry sheets into a lightly oiled quiche dish. Use a sharp knife to cut off the excess pastry from the edges. Line the pastry with baking paper before filling with baking weights or dry rice. Bake in the oven for 20 mins then remove the weights and then reduce the oven to 160°C and return to the oven for 10 mins.

Step 3

Meanwhile in a large bowl whisk together the cream, eggs, dill and season with salt and pepper.

Step 4

Arrange the smoked salmon pieces, green peas, asparagus, semi dried tomatoes on the base of the dish and then carefully pour over the egg and cream mixture to fill. Sprinkle over parmesan cheese and return to the oven for 30 mins. The top should be golden, and the egg just set. Allow to cool for 10mins before slicing.

Ingredients:

2 sheets short crust pastry

2 Tbsp fresh dill, roughly chopped

5 eggs

1 cup cream

Salt and pepper to taste

200g Tassal Salmon Smoked Salmon Pieces for Cooking

10 asparagus spears

¼ cup green peas

100g Semi dried cherry Tomatoes

½ cup parmesan cheese, grated

Recipe Credit – Shelley Good Eats