Salmon and Prawn Quiche
Salmon and Prawn Quiche makes a special lunch dish for a summer picnic or buffet. You will need a pastry case - buy one or use this easy recipe for Pastry for Quiches.
Servings: 6 servings
Ingredients
- 20cm pastry case
- 120 g raw king prawns
- 350 g salmon fillet
- Small handful of dill
- ½ lemon, zested
- Salt and pepper
- 3 large eggs
- 250 ml double cream
- 2 teaspoons cornflour/cornstarch (10ml)
Equipment
20 cm china flan dish
Instructions
Preparation:
- Set the prawns to defrost if not already donePour tepid water over them if you're short of time - not hot or they will cook
- Prepare your pastry case. Blind bake if making yourself
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Prepare the salmon - skin and cut into 2cm chunks
- Chop the dill. Zest the lemon
For the Salmon and Prawn Quiche:
- Arrange the salmon evenly on the base of the pastry case. Add the prawns, making sure they are evenly distributed (to avoid arguments)
- Scatter the chopped dill and lemon zest over the fish. Season with salt and pepper
- Whizz up the eggs, cream, and cornflour together and pour over the salmon
- Cook for 25-30 minutes so that the filling is just set when you touch it lightly with your finger
- Cool for 5-10 minutes before serving or serve cold.