This is one of my simple recipes that I keep going back to, whenever I’m trying to increase the amount of fish in my families diet. I also love it because most of the ingredients in it are normally in my fridge or pantry, which means I can whip it up without having to go down to the shops. I do have to warn those people who are expecting an eggy and cheesy quiche, for this may not be the recipe for you,. This is more like a frittata in consistency with a lot of texture and flavour.

As usual try to use free-range, organic ingredients and be especially careful about the brand of Salmon you purchase to ensure its been caught using sustainable methods. Take a look at our previous article if you need some help.


You could also substitute the canned salmon for fresh salmon, but you will have to grill or bake it before you add it to the egg mixture.

Hope you enjoy it. Buen apetito!
 

Salmon Quiche

• 1 leek sliced thinly
• 1 zucchini sliced thinly
• ½ yellow capsicum sliced in thin strips
• 1 garlic clove finely chopped/grated
• 1tsp of oil
• 1tsp nutmeg
• 1 tsp. butter
• 5 large organic eggs
• ½ cup of cream
• 1 large can of red salmon (400g)
• 200g of Mersey Valley Vintage cheese
• 2 tbsp. Fresh Dill finely chopped
• 2 sheets of short crust pastry (or make your own pastry if your extra keen)

Preheat oven to 180C. Heat a heavy based pan and sauté the leek, garlic, zucchini and capsicum with the oil and butter for about 10 minutes or until soft and golden. Set it aside to cool for about 10minutes.

In the meantime blind bake the pastry in a quiche dish at 180 C for about 5 minutes. Don’t forget to grease the dish first to avoid the pastry sticking. When it’s in the oven watch it carefully to avoid burning and overcooking. The pastry should be puffed and cooked through but still quite pale. Once its ready remove it from the oven.

In a large bowl beat the eggs, mix in the cream, nutmeg and dill and crumble the cheese leaving a hand full to sprinkle on the top.

Drain the salmon and with a fork gently break it up and mix it into the egg mixture. Once the leek mixture has cooled add it to the bowl and mix it gently. Fold it into the pastry and sprinkle the cheese that you set aside over the top.

Bake at 180 for 30-40minutes and serve with a simple salad.