Red Salmon & Brie Quiche
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
- 300milliliter thickened cream
- 415grams red salmon
- 1tablespoons baby capers, drained
- 1 pinch pepper (for seasoning)
- 150grams brie
- 3 eggs
- 2tablespoons dill, chopped
- 2 sheet frozen shortcrust pastry, thawed
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2730kJ / 653Cal
2730 Kilojoules or 653 Calories
31% of daily energy intake*
Protein
29.8grams
Fat
45.8grams
Carbs
29.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Place a 23x3.5cm fluted quiche tin onto a baking tray.
Step 2 of 4
Line quiche tin with pastry, cutting and joining pastry where necessary (see note). Trim excess pastry. Prick base with a fork, line with a sheet of bake paper and fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans and return to oven for 5 minutes. Reduce oven temperature to 180°C.
Step 3 of 4
Meanwhile, drain salmon well and remove and discard skin and bones. Flake salmon with a fork. In a medium bowl, whisk eggs, cream, dill, capers and salt and pepper together.
Step 4 of 4
Scatter salmon into pastry shell and pour over cream mixture. Cut cheese into wedges and arrange on top of filling. Bake for 35 to 40 minutes until golden, puffed and set in the centre.
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