Karen’s Salmon, Spinach & Feta Quiche
stolen from http://www.findingfeasts.com.au/recipe-index/smoked-salmon-spinach-feta-quiche/ (yup, they watermarked their pic too!) and pre-abused by my mother already
Yield: 1 pie 22 cm square Ingredients- 210g can of Salmon broken into large pieces
- 1/2 pack frozen (defrosted and drained) or fresh spinach, finely chopped
- 100g goat/sheep feta
- 2 tbs dill, chopped
- 3 eggs
- ~50ml oat or almond milk (previously 100ml cream or yoghurt)
- salt and pepper to taste
- 1 sheet of short crust pastry
- (capers and dill)
- Pre heat oven to 200/390 degrees C/F
- Defrost the pastry sheets and line a 22 cm square baking dish, trim off the excess. Cover with some greaseproof paper and pour in dried beans or rice to blind bake.
- Cook for 7 minutes. Remove from the oven and take off the greaseproof paper and beans. Place back in the oven and cook for another 5 minutes. remove from oven and let cool.
- In a bowl mix the eggs and cream together and season with salt and pepper
- Stir in the spinach and dill. (?mystery capers here?)
- Scatter the smoked salmon and feta over the pastry and pour the egg mixture over the top.
- Cook for 40 minutes uncovered. It is cooked when the centre is firm to touch.
- Serve with a fresh salad (lol, who am I kidding … just make two!)