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Salmon and dill quiches
Salmon and dill quiches
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Create exquisite salmon and dill quiches for a memorable dining experience.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 4 eggs
  • 189.38 gm light cream or milk
  • 210g can Salmon, drained, flaked
  • 40.00 ml dill, chopped
  • 1/2 lemon, finely grated and juiced
  • Rocket salad, to serve
Instructions:
  • Preheat your oven to 180C and lightly grease four 9.5cm fluted or plain pie pans.
  • Cut 4 pastry rounds measuring 14cm each. Gently fit the pastry into the dishes, allowing it to hang over the edges. Refrigerate for 10 minutes, then trim the excess pastry.
  • Prepare pastry cases by lining them with baking paper and filling them with dried beans or rice. Bake for 10 minutes, then remove the paper and filling. Continue baking the cases for an additional 5 minutes. Allow them to cool before proceeding.
  • Combine eggs, cream, flaky salmon, fresh dill, lemon zest, and juice in a bowl. Season with salt and pepper. Divide mixture among pastry cases and place on a baking sheet.
  • Bake until filling is golden and set, for about 15-20 minutes. Enjoy warm or cold with a delicious topping of rocket salad.

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