Anne’s Smoked Salmon Quiche

Smoked Salmon Quiche

Ingredients

• 350g/12oz short crust pastry
• 5 eggs
• 1 ½12 fl oz cups milk/cream
• 1 tbsp of chopped fennel
• ½ tsp of salt
• pinch of grated nutmeg
• 100g/4oz of finely chopped smoked salmon
• 100gr cheddar or feta cheese
• extra salmon and dill sprigs, to garnish

Method

*Preheat the oven to 200C/180C fan-oven/Gas mark 6

1. Roll out the pastry thinly.

2. Cut into 24 rounds of 6.5 cm (2 ½ in) cutter.

3. Line greased patty tins with pastry rounds.

4. Beat the eggs with the cream, salt and nutmeg until well mixed. Stir the salmon and cheese.

5. Spoon the mixture into the pastry cases, ensuring the salmon is evenly distributed.

6. Bake for 15-18 mins or until puffed and golden.

Note

For non fish eaters you can use roasted vegetables or bacon

Enjoy!