Salmon and Vegetable Quiche with Cheddar Pastry
- 300g all-purpose flour
- 150g butter
- 120g cheddar, grated
- 1 egg, medium sized
- 2 teaspoons olive oil
- 2 red onion, cut into wedges
- 2 garlic, crushed
- 1 teaspoon dried oregano
- 120g fresh baby spinach leaves
- 4 medium-sized eggs
- 1/3 cup cream
- 1/2 cup broccoli, chopped
- 2 tablespoons chives
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon cracked pepper
- 125g Regal Epicurean Hot Smoked Salmon - Natural
In a food processor, combine all pastry ingredients. Once the dough has come together, wrap in baking paper and refrigerate for at least one hour.
Heat oven to 200ºC. Grate 3/4 of the pastry dough into a 23cm tart tin. Freeze or discard of remaining pastry. Evenly press the grated dough into the base and sides of the tin. Use the back of a spoon to smooth it out evenly. Line tin with baking paper and pastry weights. Bake for 15 minutes, remove weights and baking paper and bake for a further 10 minutes.
Meanwhile, heat olive oil in a large non-stick fry pan. Add the onions, garlic and oregano and fry until the onion has just softened. Add the baby spinach leaves and cook until leaves have softened.
In a large bowl, whisk together eggs and cream. Add the broccoli, chives, parsley, paprika, salt and pepper. Add the fried onions, garlic and spinach and mix until well combined.
Decrease oven temperature to 180ºC. Using your hands, break smoked salmon up into 3cm chunks, discard of skin. Add half the salmon to egg mixture and gently fold through. Pour into pastry case and top with remaining chunks of salmon. Bake for 50 minutes or until egg mixture has set and pastry is golden brown.
Serve with a green salad and lemon wedges.