|1 packet packet||Ready rolled shortcrust pastry Ready rolled shortcrust pastry|
|250 g g|| cheddar
|4||chopped tomato chopped tomato|
|200 g g||smoked salmon smoked salmon|
|100 ml ml||whole milk whole milk|
|200 ml ml||double cream double cream|
|2 sprigs sprig||basil basil|
|black pepper black pepper|
Smoked Scottish Salmon Quiche
These quick and easy smoked salmon quiches are a Scottish favourite that take no time at all to make and is a perfect tasty lunch option, especially if you are on the go.
- Roll out the Lidl short crust pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don’t cut off the edges of the pastry just yet and leave to chill in fridge for a minimum of 2 hours.
- Preheat the oven to 190C/170C Fan/Gas 5.
- Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans, uncooked rice or uncooked lentils.
- Place on a baking tray and bake blind for 20 minutes. Remove the beans or other fillings for blind baking and parchment and return to the oven for another five minutes to cook the base.
- Reduce the temperature of the oven to 160C/140C Fan/Gas 3.
- Sprinkle the cheddar into the pastry base and add the tomatoes. The cheese will give the dish an added richness in flavour. Sprinkle the smoked salmon for some bite and torn basil over the top of them. The basil will give it a lovely earthiness.
- Combine the eggs with the milk and cream in a bowl and season well. Pour the mixture over the salmon and cheese.
- Bake for 30–40 minutes, or until set. Allow to cool and set further.
- Trim the pastry edges to get a perfect edge and then serve in wedges with a nice green salad and lemon vinaigrette.