Wednesday 4 September 2013

Salmon and Dill Quiche

I made this for a picnic I had with some friends during the summer - I don't normally like quiche, as I'm not keen on that much baked egg, but I found a recipe in an old copy of Weightwatchers magazine that used soft cheese as well as the egg. It turned out to be really nice - this was the first time I've made quiche but I would definitely make it again.

You need:
500g shortcrust pastry (though you won't use all of it)
small bunch of spring onions, chopped
100g smoked salmon, cut into strips
2 tbsp chopped fresh dill
2 eggs
200g low fat soft cheese

You can make your own pastry but I didn't have much time before the picnic so used a packet of Jus-Rol.

Roll out the pastry and cover the base and sides of a cake tin. A loose-bottomed tin is easiest.

Line with greaseproof paper and fill with ceramic baking beans, or dry rice if you don't have baking beans. Bake in a preheated oven at 180C for ten minutes.

Remove the paper and beans and leave to cool. Chop the salmon, spring onion and the dill.

Scatter the salmon, spring onions and dill over the pastry case.

In a bowl, mix the eggs and soft cheese and beat well.

Pour the mixture into the pastry case and sprinkle more dill on the top.

Bake in the oven for about 25-30 minutes until set.

The quiche sliced easily and tasted delicious. It would be easy to change the flavours by using different ingredients, like asparagus or bacon, and the cheese mixed with the eggs gives a lovely flavour.

I'm entering this in Alphabakes, the blog challenge that I host along with Ros from The More Than Occasional Baker, as the letter we are baking with this month is Q.

1 comment:

  1. Hi Caroline,
    your quiche looks beautiful.
    I like it!


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