Salmon, Spinach and Goats Cheese Quiche

Ingredients

2 sheets of shortcrust pastry, thawed

250g packet of frozen spinach, thawed

300g canned red salmon

1 shallot, finely chopped

1/2 cup low fat tasty cheese, grated

2 tablespoons goat's cheese, crumbled

4 eggs

1/4 cup light sour cream

1/2 cup reduced fat milk

Salt and pepper to season

Garden salad to serve

Note: This meal is great to cook at the start of the week and take for lunches!

Method

Step 1: Place 2 sheets thawed shortcrust pastry on a piece of baking paper, overlapping slightly. Press edges together to join. Roll out lightly to smooth join. Ease pastry into a 22cm quiche pan and trim edges. Chill in fridge for 30 minutes.
Step 2: Preheat oven to 200°C. Cover pastry with baking paper. Fill with rice or pastry weights. Blind bake for 10 minutes. Remove paper and weights and bake for another 10 minutes. Set aside to cool. Reduce oven to moderate, 180°C.
Step 3: Drain spinach and place in a bowl. Add salmon, tasty cheese, shallots and goat’s cheese. Mix together.
Step 4: Whisk together eggs, light sour cream and milk. Add to spinach mixture and combine gently. Season with salt and pepper and pour into pastry shell. Bake for 45-50 minutes, until filling is golden and set.

Download the Salmon, Spinach and Goat's Cheese Quiche PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.