Salmon and pea quiche

Cooking Fish Salmon and pea quiche

This eggcellent quiche will tart up your meal, plus its everything its cracked up to be!

Lables: Low carb Low sugar Lower gi Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and side of a 4cm-deep, 24cm (base), loose-based fluted flan tin, trimming to fit. Prick base with a fork. Freeze for 15 minutes or until firm. Place tin on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
  2. Combine salmon, peas, lemon rind and dill in a bowl. Arrange mixture in pastry case.
  3. Make Basic egg mix: Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Pour over salmon mixture. Bake for 40 to 45 minutes or until golden and just set. Serve.

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2 sheets frozen ready-rolled shortcrust pastry, partially thawed
415g can red salmon, drained, bones and skin removed, flaked
1/2 cup frozen peas
1 tsp finely grated lemon rind
1 tbsp chopped fresh dill
8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Adv

Autors
Preparation time
25
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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