South Western Times

Zesty smoked salmon and dill quiche



1 1⁄2 sheets shortcrust pastry

6 eggs

1⁄2 bunch fresh dill, chopped

thickened cream

1⁄4 cup

1 lemon, finely grated zest,

1 tbsp juice

150g hot-smoked salmon, flaked 1 cup sliced brussels sprouts 50g cream cheese, softened mixed salad, crusty bread, to serve


Preheat oven to hot, 200°C. Lightly grease a 23cm loose-based pan or pie dish. Line pan with pastry, trimming to fit. Place on oven tray and prick pastry lightly with a fork. Bake blind 15 minutes. Remove filling and bake a further minutes until pastry is golden. In a large jug, whisk eggs, dill, cream, zest and juice together. Season. Arrange salmon, brussels sprouts and dollops of cream cheese over pastry case. Carefully pour egg mixture over. Bake 30-35 minutes until just set. Serve with salad and crusty bread.

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