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Quick Salmon Quiche

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes

Equipment

  • Quiche dish
  • Mixing Bowl
  • Whisk
  • Can opener

Ingredients
  

  • 400 grams Short pastry Make your own or store bought
  • 6 Eggs
  • ½ cup Cream
  • ½ cup Milk
  • 1 tin Pink Salmon (210 grams) Drained
  • 1 tsp Dijon Mustard
  • Parsley
  • Salt and pepper
  • ½ cup Grated Cheese Optional
  • 1 can Asparagus Drained

Instructions
 

Pastry

  • Roll out your short savoury pastry
  • Gently lift the pastry over your quiche dish and trim off any excess pastry. Keep it high up the dish as it will shrink as you bake it.
  • Blind bake the pastry at 180 for 10 minutes.
    Make sure it doesn't brown too much.

Filling

  • Open and drain the tin of salmon. Use a fork to flake up the pieces of the salmon
  • If you are using tinned asparagus drain the can and place the spears on a paper towel to remove any extra moisture.
  • In a large bowl whisk the eggs, cream and milk.
  • Add the dijon mustard, chopped parsley, salt and pepper
  • Lastly mix in the flaked salmon
  • Poor the mixture over the baked pastry case
  • If you are using the additional cheese and asparagus, then sprinkle the cheese over the top, before placing the asparagus in a cute pattern.
  • Return to the oven and bake for 20 minutes.
  • Allow the quiche to cool before removing the quiche from the dish and cutting.