Salmon, Courgette and Shallot Quiche
User Reviews
5
-
Servings
4 +
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Course
Main Course
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Cuisine
British
Salmon, Courgette and Shallot Quiche
Description
The recipe uses puff pastry rolled out to line a greased rectangular lasagne tin, creating the quiche crust. The filling consists of grated mature cheddar cheese layered over the pastry, topped with smoked salmon strips, and sautéed courgettes and shallots cooked until golden. Additional grated cheddar is sprinkled on top.
A mixture of beaten eggs and single cream (or milk) seasoned with salt and black pepper is poured over the assembled filling. The edges of the pastry are trimmed and folded over the filling to enclose it. Baking in a low rack position at 180°C (356°F) encourages the pastry base to cook properly.
After about 38-40 minutes, the quiche should be lightly browned and the filling fully set, exhibiting a creamy texture underneath the golden surface. This dish can be served warm or at room temperature and works well as a main course for lunch or dinner, or as part of a brunch spread.
Ingredients
- 1 puff pastry sheet
- 110 g mature cheddar cheese grated
- 1 courgette sliced, large
- 3 shallot finely sliced
- 110 g smoked salmon cut into strips
- 3 egg large
- 100 ml single cream or milk or a mixture
- salt
- black 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.
User Reviews
Overall Rating
5
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