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 of home sourced recipe with a continental twist. This recipe is enough for 2 quiches, one for tonight and one for the freezer.


    1 person made this


    • 1 pky ready-to-roll shortcrust pastry
    • app. 6 oz of steamed and flaked salmon.
    • App. 6 oz of steamed and flaked trout.
    • 1 onion, finely chopped.
    • 4 oz black olives, finely chopped.
    • 4 oz cherry tomatoes, thinly sliced.
    • 4 oz mozarella, grated
    • 4 oz goat's cheese.
    • 4 eggs
    • 1/4 pint milk
    • salt and pepper to taste


    1. preheat the oven to 180C
    2. If the fish is uncooked then steam for 10 minutes until it flakes easily. Mix the two fish together in a bowl.
    3. Finely chop the onion and gently fry until soft
    4. Roll out the pastry and line two flan/quiche tins. Trim roughly to shape but be generous as the pastry can sometimes shrink. Put foil into 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!
    8. Beat the eggs and milk together along with salt and pepper to taste. Divide between the two quiches. Bake for 15-20 minutes until the egg mix is springy to the touch.

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