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Salmon And Spinach Quiche

Elitists.Kitchen's picture
Ingredients
  Shortcrust pastry 8 Ounce (225 Gram)
  Canned salmon 7 Ounce, drained and skinned (198 Gram, Pink Or Red)
  Butter 2 Tablespoon
  Green pepper 1 Small, deseeded and chopped
  Cayenne pepper 1 Pinch
  Onion 1 Small, chopped
  Spinach 8 Ounce, washed (225 Gram)
  Nutmeg 1 Pinch
  Cheddar cheese 6 Ounce, grated (175 Gram)
  Eggs 4 , beaten (Size 3)
  Single cream/Milk 1⁄2 Pint (300 Milliliter)
  Salt To Taste
  Pepper To Taste
  Tomatoes 4 , sliced
Directions

GETTING READY
1) Pre-heat the oven to 400°F/200°C/Gas 6.

MAKING
2) On a floured surface, roll out the dough and use it to line a 9" (23 cm) metal flan tin.
3) To line the pastry, use baking paper. Put baking beans in it and blind bake for 10 minutes. Take away paper and beans, bake for a further 5 minutes.
4) Heat a pan, melt butter and sauté pepper for 2 minutes.
5) Take away from the source of heat and mix with flaked salmon and cayenne pepper.
6) In the same pan, sauté onion to soften. Then put in spinach and cook until wilted.
Sprinkle nutmeg.
7) Set aside 1 oz (25 g) of cheese, and in a bowl, mix the remainder with eggs and cream (or milk).
8) Put one half of the egg mixture to the salmon and the other to the spinach. Add salt and pepper to season.
9) Add the salmon mixture into the pastry case, bake 10 minutes until slightly set.
10) Put in the spinach mixture on top of the salmon.
11) Lower the oven settings to 350°F/180°C/ Gas 4 and cook for a further 20 minutes.
12) Line the cut tomatoes on top, scatter the remaining cheese and bake for 5 minutes.

SERVING
13) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Servings: 
6

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