Salmon and olive quiche

    If "real men don't eat quiche" I don't know what that makes me. I not only eat them but bake them as well. This is a sort home sourced recipe with a continental twist. This recipe is enough for 2 quiches, one for tonight and one for the freezer.

    hippychris

    Wiltshire, England, UK
    1 person made this

    Ingredients
    Makes: 2 quiches

    • 180g (6 oz) salmon fillet, steamed and flaked
    • 180g (6 oz) trout fillet, steamed and flaked
    • 1 onion, finely chopped
    • oil for frying
    • 1 (375g) packet ready-to-roll shortcrust pastry
    • 120g (4 oz) black olives, finely chopped.
    • 120g (4 oz) cherry tomatoes, thinly sliced
    • 120g (4 oz) mozarella, grated
    • 120g (4 oz) goat's cheese
    • oregano or thyme, finely chopped (optional)
    • 4 eggs
    • 150ml (1/4 pt) milk
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. If the fish is uncooked then steam until it flakes easily, about 10 minutes. Mix the two fish together in a bowl.
    3. Gently fry onion in oil until soft.
    4. Roll out the pastry and line two flan or quiche tins. Trim roughly to shape but be generous as the pastry can sometimes shrink. Place foil over the pastry and fill with baking beans. Place in the oven and bake for 10 minutes.
    5. Remove the pastry case from the oven and take out the beans. Now is the time to check for holes. If there are any they can be sealed with left over pastry. It is also time to trim to the right shape. Put back in the oven and bake for a further 5 minutes.
    6. Allow the pastry case to cool slightly. Mix the onion and chopped black olives into the fish. Divide equally between the two pastry cases.
    7. Spread over the top the sliced tomatoes then tear the goat's cheese into small chunks and add that. Sprinkle over the grated mozarella. Sprinkle over some finely chopped herbs such as oregano or thyme for some extra zing of desired.
    8. Beat the eggs and milk together along with salt and pepper to taste. Divide between the two quiches. Bake until the egg mix is springy to the touch, 15 to 20 minutes.

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