| INGREDIENTS |
|
|
|
|
418 g Canned Alaska salmon
550 g Ready-made shortcrust pastry
75 g Asparagus spears; blanched
- cleaned and thinly sliced
- de-seeded, chopped
1 sm Onion;, chopped
8 Black olives, pitted
50 g Stilton cheese, crumbled
75 g Mozzarella, thinly sliced
1 ts Pesto
600 ml Milk
Salt and black pepper
-(red or pink)
75 g Broccoli florets; blanched
1 Leek
4 Fresh tomatoes; skinned,
4 Spring onions; chopped
50 g Smoked salmon
- and quartered
50 g Cheddar cheese, grated
50 g Feta cheese, crumbled
12 Eggs
300 ml Single cream
|
|
| INSTRUCTIONS |
|
|
|
|
This recipe describes four quiches with different fillings. If
preferred, one single filling may be chosen, but the ingredients must
be multiplied by four.
1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and
Cheddar 3. Salmon and Mozzarella 4. Salmon with Tomatoes and Feta
Cheese
Pre-heat oven to 200 C, 400 F, Gas mark 6. Drain the cans of salmon.
Flake and set aside.
Divide the pastry into four and roll out to line four 22.5 cm / 9inch
flan dishes. Spread the salmon evenly over the base of each flan.
Arrange the broccoli in one flan, the asparagus in another, and the
leeks and tomatoes in the other two. Sprinkle the spring onions over
the asparagus quiche, onion over the broccoli, smoked salmon into the
leeks and olives into the tomato.
Top the broccoli quiche with Stilton, the asparagus with Cheddar, the
leek quiche with Mozzarella and the tomato with Feta cheese and
pesto. Beat the remaining ingredients and pour into each flan. Bake
for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and
cook for 40 minutes. Serve with salad.
Makes 4, serves 24-32. Approx. 255 kcals per serving
|
|
