This is a pretty basic quiche recipe, easy to customise and add to! I wouldn't mind trying this one with some asparagus added, or perhaps replacing the Sea Parsley with Desert Flakes and replacing the salmon with some roast vegetables. A creamy quiche base is like a blank canvas, and great hot or cold. I used a deep quiche pan, about 25cm diameter.
1 extra large sheet frozen shortcrust pastry (or 1 1/2 standard sheets)
2 cups grated low-fat tasty cheese
100gm Smoked Salmon, cut into strips
2 tsp Outback Pride Sea Parsley
Salt and Pepper to taste
Preheat oven to 230 degrees. Allow pastry sheet to thaw and then press into the quiche pan. Trim any overhanging edges. Prick the pastry evenly all over with a fork, place foil in the pan and weigh down with pastry weights or uncooked rice. Blind bake in a hot oven for approximately 10 minutes. Remove from oven and allow to cool.
In a bowl, whisk together the eggs, cream, Outback Pride Sea Parsley and salt and pepper.
Add 1 cup of the grated cheese and stir to combine. Stir in the smoked salmon strips.
Remove the foil and rice / weights from the quiche base, and pour in the egg mixture. Make sure the ingredients (here, the salmon strips) are evenly spread around the quiche.
Sprinkle the remaining cup of grated cheese over the top of the quiche. You may also wish to add some grated parmesan or other variety of cheese to add extra flavour.
Bake in a 180 degrees oven for 35 minutes, until a skewer inserted into the centre comes out clean. Serve alongside salad or as part of a picnic lunch.