This is a combination of a few recipes that I have posted. I am using a new recipe for the base of this quiche, lighter and buttery and works well for many other pastry based dishes / recipes.
Instead of using smoked salmon, I have opted to use my recipe for Baked Salmon or you can use store bought smoked salmon or my Cured Salmon recipe. Salmon is known for it’s high Omega-3 fatty acids as well as other beneficial vitamins & minerals. Do exercise caution in the consumption of salmon and follow the recommendations of eating at least 2 portions of seafood, high in Omega-3 fats a week. This is a maximum of 8oz or 227gm per person.
1 portion of No Fail Shortcrust
200g fresh salmon
salt & pepper
1 teaspoon capers
1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
1/2 cup cream or full cream milk
1/3 cup grated parmesan cheese
- Make 2 slits on the skin of the salmon
- Season with salt & pepper, drizzle some oil on salmon.
- Bake or grill in preheated oven at 200ºC (400ºF), skin-side down for 20 minutes.
- Allow to cool.
- Remove & discard the skin.
- Break the salmon into flakes. It does not have to be completely flaked, chunks are fine.
- Preheat oven to 200ºC (400ºF)
- Roll out the pastry to fit your baking dish. 8″ or 10″ is fine. If you roll out to 8″, pastry will be thicker. If the diameter is bigger, pastry will be thinner. Don’t forget to lightly grease the dish before you lay the pastry on it. You don’t have to pre-bake the pastry for this recipe.
- Crack eggs into a mixing bowl. Discard shells! Beat the eggs till they are frothy. This gives it air and make the quiche lighter.
- Add the cream & whip the mixture up again.
- Add a pinch of salt to the egg mixture.
- Add the flaked salmon, caper, dill & parmesan cheese.
- Stir to mix well.
- Pour the mixture into the prepared pastry shell.
- Bake in the preheated oven for 25-30 minutes or till the top of the quiche is golden brown.