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Recipe Category: Quiche
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Ingredients
- 418 g Canned salmon
- -(red or pink)
- 550 g Ready-made shortcrust pastry
- 75 g Broccoli florets — blanched
- 75 g Asparagus spears — blanched
- 1 Leek
- – cleaned and thinly sliced
- 4 Fresh tomatoes — skinned,
- – de-seeded, chopped
- 4 Spring onions — chopped
- 1 sm Onion — , chopped
- 50 g Smoked salmon
- 8 Black olives, pitted
- – and quartered
- 50 g Stilton cheese, crumbled
- 50 g Cheddar cheese, grated
- 75 g Mozzarella, thinly sliced
- 50 g Feta cheese, crumbled
- 1 t Pesto
- 12 Eggs
- 600 ml Milk
- 300 ml Single cream
- salt and black pepper.
Method
- This recipe describes four quiches with different fillings
- If preferred, one single filling may be chosen, but the ingredients must be multiplied by four
- Salmon with Broccoli and Stilton 2
- Salmon with Asparagus and
- Cheddar 3
- Salmon and Mozzarella 4
- Salmon with Tomatoes and Feta
- Cheese
- Pre-heat oven to 200 C, 400 F, Gas mark 6
- Drain the cans of salmon
- Flake and set aside
- Divide the pastry into four and roll out to line four 22 cm / 9inch flan dishes
- Spread the salmon evenly over the base of each flan
- Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two
- Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato
- Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto
- Beat the remaining ingredients and pour into each flan
- Bake for 10 minutes
- Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes
- Serve with salad
- Makes 4, serves 24-32
Full List of Quiche Recipes
Full List of Fish Recipes
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Stuffed Peppers:Cut the tops off of the peppers and remove the seeds and white membranes with a small knife In a medium bowl, whisk eggs and ricotta Add onion and broccoli Pour the egg Continue Reading →