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#thelma_winery

My Story…

A ‘quiche’ is simply a posh name for a quick and easy pie that can be whipped up in minutes for lunch or supper, or as a teatime treat for unexpected guests.

It lends itself to virtually any filling, e.g. egg & bacon, spinach & feta, cheese & veg, chicken & mushroom, etc.

I usually prepare more than one pie at a time, either freezing just the pastry in the pie dishes ready for the fillings, or adding fillings available and freezing before adding the egg mix, or also freezing after the baking process.

Little veg tartlets with broccoli, butternut, onion & feta were a hit at one of our dinners at the farm, so there are endless ways of baking a quiche!!

Hardly a week goes by without me making a pie as they are a favorite of Rowan’s. Quiche is simple to make from whatever you have in the cupboard or fridge.

Luciano Pavarotti said: “One of the very nicest things about life is the way we stop with whatever it is we are doing and devote our attention to eating”

My Recipe – Salmon Quiche

Homemade pastry is always the best, but a well-bought puff or shortcrust can also be substituted.

Pastry Recipe
  • 2 cups flour
  • pinch of salt
  • 125g butter
  • 1tsp baking powder
  • 1 egg

Rub the butter into the flour. Add the rest of the ingredients and lastly the well-beaten egg. This mixture is enough for 2 base linings.

Quiche Ingredients
  • 1 large can of pink salmon (Woolies) (skin and bone removed)
  • 1 tub crème fraîche
  • 1 bunch of chopped spring onion
  • 3 extra-large eggs
  • 1 ½ cups milk
  • 1 tbsp. flour
  • 1 tsp. salt & pepper ground on top
  • 1 tbsp. butter

Method

  1. Sauté spring onion in butter. Remove pan from heat and mix in salmon and 1 tbsp. crème fraîche. Place mixture in prepared pastry base. With 2 tsp, dot crème fraîche over filling evenly. You will use about of the tub.
  2. Pour over this the beaten eggs together with milk, flour & salt. Grind plenty of black pepper on top and add a few fresh herbs such as dill, rocket, or watercress if you wish.
  3. Now gently ‘move’ the egg mix into the fish mix by using the side of a fork to give the mix a little ‘movement’ or ‘blending’ of ingredients. Do not stir.
  4. Place in a 180° oven for about 30 min. it should be nicely puffed up when cooked.
  5. Do not cut straight away, just leave in the oven with the heat off and door open for a few minutes.

Delicious enjoyed with a nice green herby salad with feta & tomatoes. More delicious if enjoyed with a glass of Esona Sauvignon Blanc at your right hand!! We had this for dinner last evening and had second helpings!

Enjoy!

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