Totally Delicious Salmon & Courgette Quiche
This recipe is a gem and one that we shared over on Instagram earlier this week. If you love to eat seasonally (good for environment, taste & your soul – we promise) then this is another great way to use a glut of courgettes….
Preheat the oven 180 or gas mark 6.
1 ready roll pack of shortcrust pastry (or make your own with 225g of flour)
6 eggs (large & free range)
plug of whole milk
100g smoked salmon
a couple of courgettes
salt & pepper
fresh dill or parsley
Roll out your pastry or simply place your pastry into a flan dish. Press into the corners and prick with a fork a few times. Blind bake the case by lining this with foil and filling that with raw rice or baking beans. Bake for about 25mins until it’s lightly brown. Bring out & leave on the side.
Slice & fry the courgettes until they take on a golden colour and sprinkle with a little salt & pepper. Place these into the case. Layer up the salmon on top.
Beat the eggs with milk & add hoped herbs. Add pepper but not salt at this stage. Pour over the filling. You can sprinkle a little parmesan too if you fancy. Turn down the oven to 160/gas mark 4-5.
Pop int he oven for 25 minutes. It’s ready when lightly golden at the edges and possibly a vague wobble in the middle.
Serve warm or cold with a winter coleslaw or salad of Autumn greens.