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Smoked Salmon And Sea Parsley Quiche
This is a pretty basic recipe, easy to customise and add to! You can try different variations such as adding asparagus or replace the Sea Parsley with Desert Flakes and you may also like to try replacing the salmon with some roast vegetables. Creamy quiche base is perfect for you to make your own delicious creations, to eat hot or cold. This quiche recipe is best made in a deep quiche pan with a 25cm diameter
Ingredients
• 1 extra large sheet frozen short crust pastry (or ½ standard sheets)
• 6 eggs
• 300ml cream
• 2 Cups grated low-fat cheese
• 100g smoked salmon, cut into strips
• 2 tsp Outback Pride Sea Parsley
• Pinch of Australian Sea Salt and pepper
Method:
- Preheat oven to 230° degrees. Allow pastry sheet to thaw and then press into the quiche pan. Trim any overhanging edges. Prick the pastry evenly all over with a fork. Place foil in the pan and weigh down with pastry weights or uncooked rice. Blind bake in a hot oven for approximately 10 minutes. Remove from oven and allow to cool.
- In a bowl, whisk together eggs, cream, Outback Pride Sea Parsley and salt and pepper.
- Add 1 cup of the grated cheese and stir to combine. Stir in the smoked salmon strips.
- Remove foil and rice / weights from quiche base and pour in the egg mixture. Make sure the ingredients are evenly spread around the quiche.
- Sprinkle the remaining cup of grated cheese over the top of the quiche. You may wish to add some grated parmesan or other variety of cheese to add flavour.
- Bake in 180° degrees oven for 35 minutes or until a skewer inserted into the centre comes out clean. Serve alongside salad or by itself.
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