Baked salmon quiche recipe

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Ingredients

  • 8 oz (225 g) Cheddar cheese - cubed
  • ¼ onion diced (optional)
  • 4 medium sized free-range eggs
  • 12 fl oz (340 ml) can evaporated milk
  • 15 oz (420 g) can salmon - drained and flaked
  • 230 mm (9’) chilled roll of shortcrust - ready made pastry
  • ½ cup (120 ml) shredded Cheddar cheese
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 pinch dry ginger powder
  • 1 pinch dried parsley
  • 1 pinch dried sage
How to Make It
  1. Preheat the oven to 190C (375F).
  2. Place the cubed Cheddar cheese, optional onion, eggs, and evaporated milk into a blender. Add salt, pepper, parsley, and sage, then whisk until creamy smooth.
  3. Now spread the salmon over the pie crust. Scatter 60ml (¼ cup) of the shredded Cheddar cheese and then pour the egg mix over. Now cover evenly with the remaining ¼ cup of shredded cheese.
  4. Finally, bake in the pre-heated oven for about 30 minutes.
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