9ingredients
6servings
60mins

salmon & pea quiche

ingredients

3 Happy Eggs

2 sheets frozen ready-rolled shortcrust pastry, partially thawed

100g smoked salmon, cut into strips

75g frozen peas

1 tsp lemon rind, finely grated

1 tbsp fresh chives, chopped

280ml double cream

Salt & pepper

Olive oil

method

  1. Preheat oven to 200°C / Gas 6.
  2. Place a baking tray in the oven. Use the pastry to line the base and side of a 4cm x 20cm tin, trimming the pastry to fit. Prick the base of the pastry with a fork.
  3. Freeze for 15 minutes or until firm.
  4. Place the pastry tin on the hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C.
  5. Combine the salmon, peas, lemon rind and chives in a bowl. Place the mixture into the pastry case.
  6. To make the egg mix, crack the eggs into a large jug and add the cream. Whisk to combine. Season with salt and pepper.
  7. Pour the egg mixture over the salmon mixture in the pastry case. Bake for 40 to 45 minutes or until golden and just set. Serve immediately.

serving tip

Serve with a green side salad.