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Dilled Salmon and Corn Quiche
By Andy | January 31, 2008
Dilled Salmon and Corn Quiche
Serves 4
Prep time : 10 minutes
Cooking time : 35 minutes
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Ingredients
6 eggs, whisked.
1 1/2 cups of milk.
3/4 cup of pastry mix.
1/2 cup ricotta cheese.
400 gram tin of brined red salmon, bones removed, well drained, flaked with a fork.
400 gram tin of corn kernels, well drained.
1/4 cup fresh chopped dill.
1 tomato, thinly sliced.
Method
Preheat oven to 200C.
Mix eggs and milk.
In a large bowl combine the pastry mix, milk and eggs and whisk until well combined.
With a wooden spoon, mix in the salmon, corn, dill and ricotta and stir well to distribute evenly.
Grease a 23cm flan dish.
Pour the mix into the flan, tap onto the benchtop a couple of time to settle the ingredients.
Top with sliced tomatoes and bake for 30-35 minutes, or until a skewer inserted into the middle of the quiche comes out clean.
Serving
Allow to sit for 10 minutes before cutting. Serve with a side salad.
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