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Salmon quiche with pea pesto
Salmon quiche with pea pesto
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Quick and flavorful salmon quiche with pea pesto - a perfect weeknight meal!
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 60g pkt Baby Spinach
  • 4 Free Range Eggs, lightly whisked
  • 125ml cream
  • 60g cheddar cheese
  • 210g can red salmon, drained, skin and bones removed, coarsely flaked
  • 2 spring onions, thinly sliced
  • 2 tsp finely chopped dill
  • 120g pea
  • 60g pkt Baby Rocket
  • 40g pine nut
  • 25g parmesan
  • 20.00 ml finely chopped dill
  • 1 garlic clove, crushed
  • 60ml olive oil
Instructions:
  • Preheat your oven to 180°C. Line a 23cm fluted tart tin with removable base with the pastry, then trim any excess using a sharp knife.
  • Prepare the pastry case by lining it with baking paper and filling it with baking weights or rice. Bake in the oven for 10 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes until it turns light golden. Finally, reduce the oven heat to 150°C.
  • Sauté the spinach in a frying pan over medium heat until wilted, about 2 minutes. Allow it to cool before proceeding.
  • In a bowl, combine the whisked egg, cream, and cheddar. Layer the spinach, salmon, spring onion, and dill in the pastry case. Pour the egg mixture over the ingredients. Bake for 25-30 mins until the filling is perfectly set.
  • While the quiche bakes, prepare the pea pesto by boiling the peas in a saucepan for 2 minutes or until heated through. Drain well.
  • Combine rocket, pine nuts, parmesan, dill, and garlic in a food processor. Pulse until finely chopped. Add peas and oil, then pulse again until coarsely chopped. Season to taste.
  • Transfer the quiche to a beautiful serving plate, then slice it into wedges and accompany it with a flavorful pea pesto.

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