Salmon Quiche

Another dish has made it to the 'Our Favourites' list.  I made a salmon quiche for lunch last weekend.  It's been a nice way to get through some of the eggs.  Already Maestro is asking when we can have it again, so I decided to cook it up for lunch tomorrow.  Once fully cooked, it can be reheated and served with a salad and some crusty bread.


Salmon Quiche

Pastry:
1 1/4 cups plain flour
90g chopped butter
2-3 tablespoons iced water

1.  Brush a pie dish, or flan tin, with melted butter or oil.

Sift flour into a large bowl; add in chopped butter. Using fingertips, rub butter into flour until crumbly.
(Alternatively, put into food processor and pulse until it resembles breadcrumbs).

Add some of the water and work until the dough begins to come together.  Add more water if needed.
Turn onto floured board and work into a ball so all comes together.  Roll out pastry so it's large enough to cover base and sides of tin.  Fit into dish/tin and then refrigerate for 20mins (minimum).

2. Preheat oven to 180degC.

Cover the pastry with baking paper and a layer of dried beans or rice.  Bake for 10 minutes, remove from oven and discard paper and beans/rice.  Return pastry to oven and cook another 10 minutes until lightly golden.  Cool.

Filling:
420g tin salmon (red or pink)
1/2 cup soft cream cheese
1/3 cup ricotta cheese
3 eggs, lightly beaten
3 spring onions, finely chopped
1 tsp dill (optional)

3. Drain salmon well and break up in a large bowl.

Place cream cheese, ricotta and eggs into a food processor and pulse until mixture is smooth.

4. Stir egg mixture into salmon, adding spring onions and dill.

Pour into prepared pastry shell.  Bake 30-35 minutes until golden and set.



Hope you enjoy it! :)