A puff pastry crust stuffed with smoked salmon, crème fraîche or goat cheese, and custard-ey eggs makes this easy and quick quiche come together quickly.
Ingredients
- 200g Specially Selected Smoked Salmon
- 375g Ready Rolled Shortcrust Pastry
- 100g Specially Selected Hollandaise Sauce
- 150g Goat’s Cheese
- 80g Shallots, thinly sliced
- 8g Fresh Parsley
- 3 Medium Eggs
- 40ml Whole Milk
- Black Pepper
- Paprika
- 22cm Loose Bottom Fluted Quiche Tin
Instructions
Pre-heat the oven to 200°C/Gas Mark 6.
Line the quiche tin with pastry.
Crumple tin foil around the inside and bake in the oven for 5 minutes.
Gently remove the foil and bake for another 3 minutes, then allow to cool.
Finely chop the parsley.
Crumble the goat’s cheese in a bowl.
Add the hollandaise sauce, eggs, parsley, milk and shallots.
Season with black pepper and beat well.
Thinly slice the smoked salmon and fold into the cheese mixture.
Spoon into the pastry case.
Sprinkle over the paprika and bake in the oven for 20 minutes.
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