About this recipe:This baked fritatta is similar to a pastry-free quiche. Swiss chard, salmon and herbs are baked in an egg custard to produce this highly satisfying egg dish. You can also use this recipe to make a quiche, simple fill a pastry case with the egg custard before baking.
30g butter, divided
4 tablespoons plain dried breadcrumbs
475ml semi-skimmed milk
225g salmon fillets, skin removed
1/2 small onion, chopped
1/2 bunch Swiss chard, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat the oven to 180 C / Gas 4. Butter a 26cm or similar sized pie dish using half of butter. Sprinkle breadcrumbs into the pie dish and shake to coat evenly, discarding excess.
Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes or until salmon can be flaked with a fork.
Melt the remaining butter in a large frying pan over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool.
Spread the chard mixture and flake the salmon into the prepared pie dish. In a medium bowl, whisk together the eggs and 250ml of cooled milk from poaching the salmon. Pour into the pie dish.
Bake for 35 minutes in the preheated oven or until the centre is set. Cool slightly before serving.