GAIL’S SALMON SPINACH AND CORN QUICHE
350g wholewheat flour
1 tsp salt
140g cold cubed butter
5-7 tbsp very cold water
Mix the above ingredients together and form a dough ball. Wrap it up and place in fridge for 10-15 minutes.
Oil a Suitable ovenproof dish slightly and either press the dough as is or roll it out. Place foil or parchment paper and add beans or rice and bake blind for 20 min @ 180 degrees C.
Pre-cooked 2 salmon fillets with salt and pepper.
2 cups fresh spinach drain excess water
1 tbsp dill
1 tbsp chives
1 cup corn kernels
100 ml milk
250 ml double cream
50 g grated cheddar cheese ( optional )
Flake the salmon, add spinach and corn and place in pastry case. Whisk eggs and add dill, milk, cream and cheese. Pour over the fish filling and sprinkle with chives. Bake @ 160 degree celcius for 30 -40 minutes. Serve warm or at room temperature.
Recipe and photo: Gail Lynn Daniels Joshi