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Cheddar Cheese

Smoked Salmon, Spinach and Pesto Quiche

Ingredients

  • 350g shortcrust pastry (or pre-rolled pastry sheets)
  • 4 eggs
  • 200ml cream
  • 100g baby spinach leaves, washed
  • 200g smoked salmon
  • fresh dill
  • 235g pkt Mersey Valley Basil Pesto Club Vintage Cheddar

Method

Roll pastry out to 5mm thickness and line the base and sides of a 24cm quiche tin with removable base. Blind bake* at 200°C for 10-15 minutes until light golden in colour.  Remove loading and allow to cool.

Cook spinach leaves in a pan until wilted, allow to cool and place in pastry case. Top with half the smoked salmon, 6 sprigs of dill and crumble ¾ of the Mersey Valley cheese over. Combine eggs and cream and pour into the pastry case. Bake at 190°C for 40-50 minutes until egg has set and quiche is golden.  Decorate tart with remaining smoked salmon, Mersey Valley cheese and dill. Serve warm or cold with a crisp garden salad.

*Blind Baking means to bake pastry without filling . Place baking paper in the centre of the raw pastry case and load with uncooked dried beans, pasta or rice. Bake until golden, remove loading and allow to cool.

Recipe is also suitable for mini quiches – makes 24.

Ham, cooked bacon, chicken or canned tuna may be used in place of smoked salmon.

Smoked Salmon, Spinach and Pesto Quiche

Preparation time:
15 minutes

Cooking time:
50 minutes

Serves:
6

Products used:
Mersey Valley Basil Pesto Club Vintage Cheddar

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