Pea and Salmon Quiche

A light yet indulgent classic. It's perfect served warm with a crisp green salad or enjoyed cold for effortless summer dining.

What You’ll Need:
• 350 g ready-made short crust pastry
• plain flour for dusting
• 300 g cooked salmon fillet, bones and skin removed and flaked
• 75 g frozen peas
• 1 tsp grated lemon zest
• 1 tsp chopped fresh dill
• 3 free range eggs
• 200 ml double cream
• pinch grated nutmeg
• salt and pepper

Serves: 6

This recipe is featured in The Chateau Kitchen Cookbook

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Étape 1.

Preheat the oven to 200c. Put a baking sheet in the oven to heat up. Roll the pastry out on a lightly floured surface to make a round about 25 cm across. Press the dough into a 23 cm fluted flan tin.

Étape 2.

Trim the overhang and prick the base with a fork. Freeze for 15 minutes and then cook in the preheated baking sheet for 10 minutes until golden. Remove from the oven and reduce the temperature to 190 c.

Étape 3.

Combine the salmon, peas, lemon zest, dill and some salt and pepper in a bowl and then arrange in the pastry case.

Étape 4.

Beat the eggs and cream together and add a little grated nutmeg. Pour into the pastry case and bake for 35 minutes until cooked through. Allow to cool for at least 5 minutes before

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