Salmon and spinach quiche

ingredients

• Salmon and spinach quiche

  • 2 sheets thawed shortcrust pastry
  • 250 gram packet frozen spinach, thawed
  • 210 gram can salmon, drained and flaked
  • 125 gram can corn kernels, drained
  • 1/2 cup grated tasty cheese
  • 1 chopped green onion
  • 4 eggs
  • 1/2 cup light sour cream
  • 1/3 cup milk

method

• Salmon and spinach quiche

  • 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 for 30 minutes.

  • 2

    Preheat oven to 200°C.

  • 3

    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.

  • 4

    Drain spinach and place in a bowl. Add salmon, corn kernels, tasty cheese and green onion. Mix together. Spread over base of pastry shell.

  • 5

    Whisk together eggs, light sour cream and cup milk. Season and pour over filling. Bake for 45-50 minutes, until filling is golden and set.