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!
1 sheet shortcrust pastry
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
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 beetroot, tomato or capsicum relish!