Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 green capsicum, deseeded (thinly sliced)
- 1 celery stalk (small leaves reserved)
- 1 zucchini (sliced)
- mixed salad (to serve)
- 200grams crème fraiche
- 200grams boneless skinless salmon in spring water (drained)
- 1tablespoons olive oil
- 3 free range eggs
- 1tablespoons dill (plus extra sprigs to serve)
- 2 shortcrust pastry
Description
This salmon quiche takes the fuss out of what to make when you’re asked to bring a plate. It’s sure to please everyone and can be customised with your favourite veg.
Method
Step 1 of 4
Preheat oven to 200°C. Place a 22x3.5cm round fluted tin onto a baking tray.
Step 2 of 4
Line tin with pastry, cutting and joining as necessary (see tip). Trim excess pastry. Prick base with a fork, line with a sheet of baking paper and fill with pie weights. Bake for 15 minutes. Remove pie weights and paper and return to oven for a further 5 minutes. Reduce oven to 180°C.
Step 3 of 4
Meanwhile, heat oil in a large frying pan over medium heat. Add celery, zucchini and capsicum and cook for 5 minutes, stirring, or until vegetables soften. Whisk eggs, crème fraiche and chopped dill together in a large jug. Season.
Step 4 of 4
Place vegetable mixture and salmon into pastry shell. Pour over egg mixture. Bake for 20-25 minutes or until golden, puffed and set in the centre. Scatter over extra dill and reserved celery leaves, cut into slices and serve with salad.
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