About this recipe:A delicious quiche that breaks out of the norm. The recipe calls for tinned salmon, which is cooked in the traditional egg custard with Cheddar cheese. Serve with a side salad.
225g Cheddar cheese, cubed
1/4 onion, diced
350ml evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic granules
1 pinch dried parsley
1 pinch dried sage
1 (418g) tin salmon, drained, flaked and bones removed
1 (20cm) pastry case
60g Cheddar cheese, grated and divided
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat an oven to 190 C / Gas 5.
Place cubed Cheddar cheese, onion, eggs and evaporated milk into a liquidiser. Season with salt, pepper, garlic granules, parsley and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle half of the grated Cheddar cheese then pour the egg mixture on top. Top with the remaining grated Cheddar cheese.
Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 30 minutes.
You may have a little extra egg custard left if using a 20cm pastry case. If you can find a 23cm pastry case, use that instead.
This recipe is totally gorgeous and I've made it twice now (gonna do it for the third time tonight!) I followed the recipe exactly but had enough of the eggy mixture over to make a small flan as well. Also, the beauty of this is that you can adapt it as well and change the salmon to anything you want or add to it - Ill be making salmon and spinach tonight just to use up what's in my fridge!
Thanks Stef - a real winner! - 05 Jan 2016