Monday, October 14, 2013

Salmon & Ricotta Quiche


I threw this one together as I had a few leftovers and it was a fabulous result!  I made the shortcrust pastry with my friend's Thermomix, but you can easily make your own with a recipe like this - or buy it, of course.  I didn't blind bake mine, but you can if you wish.  It's suitable to freeze and would suit breakfast, lunch or dinner - how versatile!  You could also add other vegetables, like peas, pumpkin or sweet potato (make sure you get them from www.charliesfruitonline.com.au!) and they would be great in mini-form for a party or afternoon tea.  And it's worth making your own relish to go with - yum!


Ingredients
1 sheet shortcrust pastry
3 eggs
200g ricotta cheese
100g sour cream
1/4 cup milk
60g smoked salmon, chopped
1/2 cup corn kernels
2 teaspoons fresh or dried herbs, chopped

Method
Preheat oven to 200 degrees celsius (180 fan-forced).

Line a flan tin with pastry.

In a bowl, combine remaining ingredients.  Mix well (use a stick blender or similar if you wish, to combine the eggs, ricotta, sour cream and milk).

Pour into pastry.  Bake for about 30-40 minutes, until golden and set.

Serve warm or cold.  Delicious with beetroottomato or capsicum relish!

1 comment:

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