Home Recipe ContentSalmon, corn + dill quiche

Salmon, corn + dill quiche

Published : June 28, 2015

This dish is suitable for a lunch or light dinner.

Serves 6

Ingredients


75g butter
½ cup milk
1 cup wholemeal plain flour
¹⁄³ cup fresh dill, chopped
415g can red salmon, drained, bones and skin removed (see tip)
3 eggs, lightly beaten
½ cup ricotta cheese
½ cup corn kernels
mixed salad leaves, to serve

Method

  • Preheat oven to 200°C. Grease a 3cm-deep, 23cm (base) loose-based flan pan.
  • Combine butter, ¼ cup milk, flour and 1 tablespoon of dill in a bowl.
  • Mix with a wooden spoon to form a ball (see tip).
  • Using fingers, press 1 tablespoon of pastry at a time over base and sides of pan to line.
  • Refrigerate for 10 minutes.
  • Place pan on a flat baking tray.
  • Break salmon into large chunks and arrange over pastry.
  • Whisk together eggs, ricotta, corn, remaining dill and remaining milk in a bowl. Pour over salmon.
  • Bake for 15 minutes. Reduce oven to 180°C.
  • Bake for a further 20 to 25 minutes or until pastry is golden and filling set.


Cut quiche into wedges and serve with salad.

Tips:

  1. You could use 250g shaved leg ham instead of the salmon.
  2. Replace the dill with flat-leaf parsley leaves.
  3. If pastry mixture is too wet, add a little flour. If too dry, add more milk.


Recipe + image courtesy of Heart Foundation




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