Salmon and Basil Quiche
- Summer
- Family Meals
A tasty quiche with lots of flavour, whether it's for lunch or dinner.
Ingredients
For the filling
4 eggs
200g Smoked Salmon
20g Small Bunch of Basil leaves
40g Capers
For the base
250g Plain Flour
120g Yeo Valley Organic Salted Butter (cold from the fridge cut into cubes)
Splash of cold water
Method
To make the base, rub together the flour and butter in your fingers to make a breadcrumb texture, add a couple of tablespoons of cold water to help the dough come together
Roll out the dough to line an 8 inch tin, prick the bottom with a fork and chill in the fridge for around half an hour (or slightly less in the freezer)
Pre-heat oven to 220C, cover pastry with greaseproof paper and foils and weigh down with some baking beads or some dried beans. Bake for 15 minutes
Once the base is in the oven, you can prep the filling, mix the Greek style yogurt, double cream and eggs in a bowl and add a pinch of salt and pepper. Finely slice the Salmon and basil and stir in with the capers
Remove the base from the oven, and poor in the mixture to the top. Bake for about 25 mins until golden and softly set. Leave to stand for 5 minutes before removing from the tin Serve with seasonal leaves and herbs and a squeeze of lemon
In this recipe...
Salted Butter
15
Greek Style Natural Yogurt
10
Double Cream
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