Salmon quiche with a Parmesan crust – extra delicious served with hollandaise sauce!
Made with tinned salmon, this quiche is perfect for a picnic and is very tasty either warm or cold.
(Change the servings and ingredient quantities automatically by viewing the recipe HERE).
210g (7½oz)self-raising flour
125g (4oz) butter, chopped
150g (5oz) Parmesan cheese, grated, divided
1 tbsp iced water
2 x 210g (7½oz) cans red salmon, drained, skin and bones removed
300ml (½pt) light sour cream
1 tbsp chopped chives
Zest and juice of one lemon
Preheat oven to 200C or 180C fan-forced. Grease a 23cm springform pan.
Place flour, butter and 3/4 cup Parmesan in a food processor or Thermomix. Pulse until mixture resembles breadcrumbs. Add water and pulse to combine.
Reserve 1/2 cup of mixture for topping and press remaining over the base and sides of the prepared pan.
Arrange the drained salmon over the base. Whisk sour cream, eggs, chives, lemon zest and juice and remaining Parmesan in a jug and pour over salmon. Sprinkle the remaining pastry crumbs over the top.
Bake for 40-45 mins or until firm and golden. Stand in pan for 10 mins before cutting into wedges.
Serve with a salad and hollandaise sauce if desired.
MAKE AHEAD: Freezes well. Serve warm or cold.