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  • Writer's pictureImeldaRose

Salmon, Fennel & Heirloom Tomato Quiche

When I have leftover meat & veg I’ll try and make something super tasty out of them … enter quiche!

This pastry is super quick and handy and doesn’t require blind baking so you can have dinner on the table in 35 mins with a dish full of tasty goodness! You can substitute the salmon for any meat or leave it out altogether for a veggie dish.

For the pastry:

225g butter

2 eggs

350g plain flour

Pinch of salt

Add all the ingredients into a food processor and mix until a dough starts to form. Tip out on to a lightly floured surface and bring together with hands into a disc shape. Wrap and place in the freezer.

Quiche filling

1 fennel bulb

150g heirloom tomatoes

Oil for frying

Salt and pepper

2 Salmon darned cooked

4 baby boils (cooked)

4 eggs

150ml double cream

Slice the fennel and fry in a little oil with the tomatoes instil just softening

Place the eggs into a jug, add the cream and salt and pepper. Mix well with a fork.

How to?

- Take the pastry out of the freezer and roll out on a lightly floured surface. Grease a 8” loose based flan tin and lightly flour.

- Place the rolled pastry into the tin and press well into the corners.

- Add the salmon and veg into the pastry casing. Pour in the egg mixture.

Bake at 180oC for 15-20 minutes until golden and just set in the middle.

-Leave to cool slightly before removing from the tin. Can be eaten hot or cold!

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