418 grams Canned Alaska salmon (red or pink)
550 grams Ready-made shortcrust pastry
75 grams Broccoli florets, blanched
75 grams Asparagus spears, blanched
1 Leek cleaned and thinly sliced
4 Fresh tomatoes, skinned, de-seeded, chopped
4 Spring onions, chopped
1 small Onion,, chopped
50 grams Smoked salmon
8 Black olives, pitted and quartered
50 grams Stilton cheese, crumbled
50 grams Cheddar cheese, grated
75 grams Mozzarella, thinly sliced
50 grams Feta cheese, crumbled
1 teaspoon Pesto
600 ml Milk
300 ml Single cream
This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four.
1. Salmon with Broccoli and Stilton
2. Salmon with Asparagus and Cheddar
3. Salmon and Mozzarella
4. Salmon with Tomatoes and Feta Cheese
Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato.
Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.