Quick & Easy

Salmon and rocket quiche

Salmon Rocket QuicheWoman's Day



1.Preheat oven to hot, 200°C. Lightly grease an 18cm fluted flan pan with removable base.
2.Gently ease pastry into pan. Trim excess and use to cover any gaps around edge of pan. Chill for 10 minutes until firm.
3.Meanwhile, blanch rocket leaves in boiling salted water for 20 seconds. Drain and refresh in iced water. Drain well.
4.Place flan on an oven tray. Line with baking paper and fill with dried beans. Bake blind for 10-12 minutes, until pastry is light golden. Reduce oven to moderate, 180°C.
5.Arrange salmon chunks, rocket and feta over pastry. In a medium jug, whisk eggs and cream together. Season to taste. Pour over filling.
6.Bake for 20-25 minutes, until just set. Serve warm or cold, scattered with extra baby rocket leaves.

This quiche freezes well. You can also use homemade shortcrust pastry. Delicious with some added char-grilled capsicum or caramelised onion.


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