Salmon and dill quiche

Salmon, dill and capers are a match made in heaven in this creamy quiche.

Preheat oven to 200°C. Grease and line base and sides of a 24cm (base) fluted flan pan with pastry. Trim excess pastry. Line pastry with baking paper and fill with rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice. Bake for a further 8 to 10 minutes or until light golden. Remove from oven and place onto a cold baking tray. Reduce oven temperature to 180°C.
Heat oil in a small, non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Transfer to a large bowl. Add evaporated milk and eggs. Whisk until well combined. Add salmon, capers and dill. Stir until well combined. Pour filling into pastry base. Bake for 30 to 35 minutes or until filling sets. Stand for 5 minutes. Serve.

Source

2 sheets frozen ready rolled 25% reduced fat shortcrust pastry, partially thawed

1 tsp olive oil

1 red onion, finely chopped

375mls Carnation light & creamy evaporated milk

3 eggs

200g smoked salmon, chopped

2 tbsp capers, finely chopped

1/3 cup dill sprigs, finely chopped

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