Salmon, Courgette and Shallot Quiche
User Reviews
5.0
27 reviews
Excellent
-
Servings
4 +
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Course
Main Course
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Cuisine
British
Salmon, Courgette and Shallot Quiche
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A quick and easy quiche with strips of smoked salmon, sliced courgettes and sweet shallots in crispy puff pastry base.
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Ingredients
- 1 sheet puff pastry
- 110 g / 4oz Mature cheddar cheese grated
- 1 large courgette sliced
- 3 shallots finely sliced
- 110 g / 4oz Smoked salmon cut into strips
- 3 large eggs
- 100 ml Single cream or milk or a mixture
- salt and pepper
Instructions
- Preheat oven to 180°C.
- Adjust the oven rack to the lowest position. It is important as the pastry base will bake better if it is close to the bottom element.
- Grease a 20cm x 24.5cm lasagne tin.
- Fry the courgettes and shallots for about ten minutes until golden.
- Dust your worktop with flour and using a rolling pin, roll out the pastry sheet to make it wide enough to fit the tin.
- Roll the pastry up around the rolling pin and position it over the tin, unroll and ease the pastry into it.
- Sprinkle 3/4 of the cheese over the pastry base.
- Next distribute the salmon strips and then the courgettes and shallots.
- Sprinkle with the remaining cheese.
- Whisk the eggs and then whisk in the milk/cream, salt and pepper until well combined.
- Pour egg mixture over the filling.
- Slice away the excess pastry and then fold the edges over onto the filling.
- Bake for 38 - 40 minutes, until quiche is lightly browned and filling is cooked.
- Cut into slices and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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