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:
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.
1 fennel bulb
150g heirloom tomatoes
Oil for frying
Salt and pepper
2 Salmon darned cooked
4 baby boils (cooked)
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.
- 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!