Name: Salmon and dill quiche
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 2 sheets frozen ready rolled 25% reduced fat shortcrust pastry, partially thawed; 4.60 gm olive oil; 1 red onion, finely chopped; 375mls light & creamy evaporated milk; 3 eggs; 200g smoked salmon, chopped; 40.00 ml capers, finely chopped; 82.50 ml dill sprigs, finely chopped

Salmon and dill quiche

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Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Creamy quiche with heavenly salmon, dill, and capers.

Ingredients:

2 sheets frozen ready rolled 25% reduced fat shortcrust pastry, partially thawed
4.60 gm olive oil
1 red onion, finely chopped
375mls light & creamy evaporated milk
3 eggs
200g smoked salmon, chopped
40.00 ml capers, finely chopped
82.50 ml dill sprigs, finely chopped

Instructions:

Preheat the oven to 200°C. Grease and line a 24cm fluted flan pan with pastry, trimming any excess. Blind bake the pastry by lining it with baking paper and filling it with rice or ceramic pie weights. Bake for 10 minutes, then remove the paper and weights and bake for an additional 8 to 10 minutes until lightly golden. Transfer the pan to a cold baking tray and reduce the oven temperature to 180°C.
In a small non-stick frying pan over medium heat, sauté onion in oil until soft, for about 3 to 4 minutes. Transfer the cooked onion to a large bowl. Combine evaporated milk and eggs in the bowl, whisking until smooth. Add salmon, capers, and dill, stirring until fully mixed. Pour the filling into the pastry base and bake for 30 to 35 minutes, or until the filling is set. Allow it to stand for 5 minutes before serving. Enjoy!

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