capers
quiche
ricotta
Salmon
sour cream pastry
Salmon & Ricotta quiche
Ingredients
Maggie Beer's sour cream pastry (see recipe link below)
4 eggs
1 cup (250ml) milk
1 tab dill sprigs
150g fresh ricotta cheese
100g smoked salmon or smoked ocean trout
2 green onions (shallots), chopped finely
2 teaspoons drained baby capers
250g cherry tomatoes or truss tomatoes
Handful of baby spinach
Dill sprigs to serve
Method - pastry
1. Make pastry, following the recipe wrap in cling film and refrigerate for 20 minutes
2. Preheat oven to 180 deg celsius
3. Roll the pastry between two sheets of baking paper until it's about 1cm thick and big enough to line a 20cm by 30cm loose based tin.
4. Line the tin with the pastry (don't grease the tin) and cover with a piece of baking paper
5. Fill with pastry weights or dried beans or rice
6. Bake for 15 minutes and then remove the weights and paper
7. Bake for another 10 minutes and remove from oven to cool
Method - filling
1. Lightly beat the eggs and milk and season
2. Sprinkle the dill inside the pastry case and dob small spoonfuls of ricotta around the base
3. Place small pieces of salmon/trout around the pastry case and sprinkle with the schallots and capers
4. Pour the egg mixture slowly into the pastry case (pour over the back of a wooden spoon)
5. Place tomatoes on an oven tray and place both in the oven.
6. Bake for 20 minutes or until the quiche is set in the centre
TIP: place the quiche on the bottom shelf of the oven (if your element is on the bottom) so that the pastry gets nice and crispy on the bottom
7. Once the quiche is cooked, remove the quiche and the tomatoes from the oven and allow to cool slightly before removing the tin.
8. Serve with tomatoes on top, with a sprinkle of dill and spinach.
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