This is a wonderful quiche to make, and if you combine cheeses, you get an interesting variation of texture and flavours.
1. Grease a 23cm by 18cm shallow baking tin or a 23cm diameter round loose bottomed tart tin.
2. Roll the pastry out fairly thinly to fit the tin then put it in the freezer for 30 minutes.
3. Preheat the oven to 190C/ gas mark 5/375F.
4. After the freezer time is up, flake the salmon roughly and arrange on the pastry base.
5. Do the same with the feta cheese cubes around the salmon.
6. Sprinkle the grated cheese over the top and rip the spinach into strips and sprinkle over the cheese.
7. Pour the egg and milk mixture over the filling evenly and season with black pepper to taste. Add a touch of salt if you like but remember the feta is salty.
8. Bake for 25-35 minutes until the filling is golden and set.
9. Allow to cool for about 20 minutes
Ingredients:
400g shortcrust pastry
1x piece of salmon fillet about 200g in weight
120g feta cheese, cubed
200g mature cheddar cheese or any melting cheese, grated
Handful baby spinach leaves
3 eggs, beaten
Milk to make up to mix in with with eggs to 450ml
Black pepper to taste
Salmon feta and spinach quiche