I made this dish for dinner last weekend and I have to admit that it was absolutely delicious; so much so that I am going out to repurchase the ingredients so I can enjoy it again soon!
This is a real cheat’s quiche as I didn’t do my usual trick of buying ready-made pastry, but instead bought a ready-made pastry case. I still don’t have a problem with this though as a good quiche is all about the filling in my opinion and this salmon one is a good ‘un.
Now, let’s talk fish. Ordinary smoked salmon would work fine here but if you can get yourself a roasted salmon fillet then I think the flavour and texture will be that little bit better. I bought a kiln roasted salmon fillet that had a dill flavour to it and it was delicious!
A knob of butter
75g of peas
150ml of crème fraîche
3 tablespoons of milk
Salt and pepper
1 ready-made pastry case
1 roasted salmon fillet
A handful of grated Parmesan cheese
How to make it
- Begin by preheating the oven to 180°C, Gas Mark 4
- In a large pan, melt the butter and gently fry the leek until softened
- Add the peas and stir for another few minutes before removing from the heat
- In a jug, whisk together the crème fraîche, eggs, milk and season well
- Take your pastry case and layer the leeks and peas along the base
- Flake over the salmon fillet
- Carefully pour over the egg mixture ensuring it is evenly spread around the fillings
- Sprinkle over the Parmesan cheese and bake in the oven for around 30 minutes
- Remove when golden brown and the filling has set
- Allow to cool slightly then serve – we had ours with a spinach and artichoke side salad and it was fabulous!