Use store-bought shortcrust pastry as the base for this delicious Salmon, Ricotta and Spinach Quiche. Dijon mustard, dill and cheese take the flavours of the filling to the next level. Garnish the Salmon, Ricotta and Spinach Quiche with the fresh dill fronds to serve.
Salmon, Ricotta and Spinach Quiche Recipe
Serves 4
Ingredients:
1 sheet of shortcrust pastry, thawed
4 eggs
300g ricotta
1 tbsp Dijon mustard
300g spinach, roughly chopped
¼ cup dill fronds, roughly chopped plus extra to serve
¼ tsp freshly grated/ground nutmeg
300g raw salmon, cut into 2cm cubes
100g Emmenthaler or Gruyère cheese, grated
Method:
Preheat the oven to 150°C (130°C fan forced). Line a square baking dish (20 x 20 cm) with the pastry. Top with baking paper and baking beads. Blind bake for 10 minutes. Remove the baking paper and baking beads from the pastry, and let the base air dry.
Increase the oven temperature to 180°C (160°C fan forced). In a bowl, whisk the eggs with the ricotta and mustard. Stir in the spinach and dill. Season with nutmeg, salt, and pepper.
Place the salmon onto the pastry crust, top with the egg mixture and finish with grated cheese.
Bake the quiche for 30 to 35 minutes, or until set and golden brown. Garnish with the remaining dill and serve.
