Salmon & Spinach Quiche
It’s quick to prepare, looks impressive on the table, and works just as well for a weekend brunch as it does for an easy midweek dinner. Best of all, it can be sliced up and frozen, making it a handy back-up meal for those evenings when time is short.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
3 sheets of filo pastry, each cut in half
300g cottage cheese
100ml milk
3 eggs and 2 egg yolks
80g spinach
100g smoked salmon
10g chives, chopped finely
50g feta cheese
Salt and pepper
Method
Preheat oven to 190°C/170°C fan/gas 5.
Blend the cottage cheese and milk together until smooth using a blender.
Place the mixture into a large bowl and add the eggs and the egg yolks and whisk to combine.
Mix in the spinach, salmon, and chives and season with salt and pepper.
Spray a deep spring base tin with oil and layer the filo sheets, spraying each sheet with oil.
Ensure there are no gaps and that it overlaps the rim of the tin.
Pour in the mixture and crumble the feta cheese on top.
Bake for 45-50 minutes.
Once golden, cover the top with foil after 25 minutes to prevent burning.
Allow to cool a little for easier slicing.
