Easy Salmon Quiche


Quiche is one of those meals my mother taught me when I was young and its stuck with me as a staple go-to yummy meal.

I've never been a hue fan of shop bought quiche as a lot of them use cheese which is just not my sort of thing. I've made some great cheese quiche (stilton and broccoli - mhhhmmm!) but cheese is such a strong flavour I find that most of the time you can't taste anything else.

So here's our recipe for a simple and easy cheese free quiche, which is just delicious if I do say so myself!

What you'll need:

1 Jus-rol short crust pastry
2 medium eggs
A cup of single or double cream
A cup of milk
1 cooked honey smoked salmon steak
black pepper

You can also add in spring onions, peas, spinach or asparagus. These all work great in quiche adding a different flavour and a bit of greenery.
My mum also taught me to make my own pastry which you can do too, but Jus-rol is great for making quiche quick and easily.

First you want to be pre-heat your oven to 190°C.
While that's heating we'll prepare the pastry. Leaving the baking paper on you want to un-roll your pastry over a quiche dish so the baking paper is on the bottom. Pierce a few holds in the pastry with a fork and lay a second layer of baking paper over the top.

To make sure the pastry bakes evenly (blind baking) I use ceramic baking beads, but you can use anything you have handy - rice, dry beans, lentils, peas... the aim is to place an even layer on top of the baking paper to help distribute the heat and stop the pastry rising in bubbles.
Place the pastry in the oven for about 10-15 minutes, then take the pastry out and use the top baking sheet to easily remove your beads. WARNING - they are going to me extremely hot so be sure not to touch the beads and allow them to cool before transferring them into any container.

Your pastry is now prepped and ready so all you need to do is add your ingredients.
Distribute the salmon around the quiche and in a separate measuring jug or bowl, wisk up your eggs cream and milk and pour this evenly around your quiche.

You're almost done!

Pop it back in the oven for about 20 minutes, or until the pastry is golden and the quiche is firm. You want to be able to put a knife in and it come out clean, but you don't want to cook your quiche so long it goes dry.

Bingo one simply delicious meal.

I hope you enjoy this and let me know how you get on!
If you'd like more simple easy recipes like this let me know in the comments below.

Happy cooking!

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  1. This looks delicious and I really agree, store bought or shop quiche's are never as nice as the ones you make at home! I actually don't think I've ever liked a quiche that I've bought...


    1. Thank you! It has to be one of my favourite quiches. Glad to know I'm not the only one. I think it's the cheese, or the eggs or something but I completed agree, never have liked one. Plus homebaked is just always better :P x


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