The only difference between a quiche and a frittata or a Spanish omelet is the use of a pastry base. I like to keep the sides of the pastry quite a bit higher to the inside mixture so there’s a crunchiness that goes so well the soft texture of the egg. Also, try making it in a square dish rather than a round one – it’s alot easier to serve up!
This is chunky and flavoursome and is a great partner to a crispy salad with a zingy dressing. It’s a moveable meal so great for picnics or taking over to a friends house. Served chilled and sliced into little squares makes this a delicious appetiser with drinks.
Ingredients
150g Hot smoked salmon fillet, broken into large pieces*
1/2 pack frozen spinach, defrosted, drained and finely chopped
100g danish feta
2 tbs dill, chopped
1 tsp chili, finely chopped
6 eggs
200 ml cream
salt and pepper to taste
2 sheets of short crust pastry
Method
Pre heat oven to 200°/390°
Defrost the pastry sheets and line a 22 cm square baking dish, trim off the excess. Cover with some greaseproof paper and pour in dried beans or rice to blind bake.
Cook for 7 minutes. Remove from the oven and take off the greaseproof paper and beans. Place back in the oven and cook for another 5 minutes. remove from oven and let cool.
In a bowl mix the eggs and cream together and season with salt and pepper
Stir in the spinach and dill.
Scatter the smoked salmon and feta over the pastry and pour the egg mixture over the top.
Cook for 40 minutes uncovered. It is cooked when the centre is firm to touch.
Serve with a fresh salad
*Fillets of Smoked Salmon can be purchased from the fridge/deli section of your supermarket in vacuum sealed packages.
More recipes to whet your appetite…
- 150g Hot smoked salmon fillet, broken into large pieces*
- ½ pack frozen spinach, defrosted, drained and finely chopped
- 100g danish feta
- 2 tbs dill, chopped
- 1 tsp chili, finely chopped
- 6 eggs
- 200 ml cream
- salt and pepper to taste
- 2 sheets of short crust pastry
- Pre heat oven to 200°/390°
- Defrost the pastry sheets and line a 22 cm square baking dish, trim off the excess. Cover with some greaseproof paper and pour in dried beans or rice to blind bake.
- Cook for 7 minutes. Remove from the oven and take off the greaseproof paper and beans. Place back in the oven and cook for another 5 minutes. remove from oven and let cool.
- In a bowl mix the eggs and cream together and season with salt and pepper
- Stir in the spinach and dill.
- Scatter the smoked salmon and feta over the pastry and pour the egg mixture over the top.
- Cook for 40 minutes uncovered. It is cooked when the centre is firm to touch.
- Serve with a fresh salad
- *Fillets of Smoked Salmon can be purchased from the fridge/deli section of your supermarket in vacuum sealed packages.