Tag Archives: lightlunch

Salmon and Broccoli Quiche

Salmon and broccoli quiche is not a revolutionary idea but I think that the flavour combinations work really well together.  This type of quiche is good hot or cold and would be ideal to eat as a light supper or lunch.  There is also a subtle flavour of lemon which complements the salmon nicely.

This quiche requires very little preparation and can be knocked up in less than 30 minutes.  It looks particularly appetising due to the different colours and tastes delicious.  I served it with a green salad with a lemon dressing and beetroot which worked really well, alternatively if time is not on your side then sweetcorn or peas would be equally as good!

 

Salmon and Broccoli Quiche

Ingredients:

  • 1 packet of pre-rolled puff pastry
  • 1 onion (sliced)
  • 3-4 heads of broccoli (chopped into bite sized pieces)
  • 300g smoked salmon
  • zest of a lemon
  • 4 eggs
  • 100ml milk
  • 1 heaped tbsp crème fraiche
  • seasoning
  • oil (for cooking with)

Steps:

1.  Preheat oven to 190C fan.

2.  Place the onions in frying pan with a little oil and cook for 2-3 minutes.

3. Add the broccoli pieces, stir together and cook for a further 2-3 minutes.

4.  Whisk the eggs, milk, zest, crème fraiche and seasoning together in a bowl.

   

5.  Place the pastry in a flan dish, evenly distribute the onions and broccoli on the base of the flan, place the smoked salmon in the gaps then pour over the egg mix.

6.  Place in the oven for 20-25 minutes.

7.  Once cooked, remove from the oven and allow to cool slightly before eating with a salad.

 

Seasonal quiche with chestnuts

I got a little bit excited when I went to the market on Monday because chestnuts were being sold in abundance.  When I see chestnuts being sold I always think of Christmas.  Chestnuts roasted over a fire, served with a little butter is my idea of heaven.  Chestnuts add a creamy sweetness to dishes making a very pleasant addition.

They do require a little bit of effort in their preparation, however it is worth taking the time and effort.   Below is a brief description of how I prepare my chestnuts before using them in a range of other dishes.

Preparation of Chestnuts:

  • Cut the chestnuts in half using a sharp knife (be careful as they can be fairly tough and the knife can slip). Discard any that are discoloured in the middle.
  • Place the chestnuts in a pan of boiling water and a little salt.
  • Bring back up to the up to the boil and cook for 5-7 minutes.
  • Drain the water off and then wash the chestnuts in cold water.
  • With any luck the chestnuts will have popped out of their shells however, if they haven’t, peel the shells off and use a knife to get rid of any of the husk.
  • Place the chestnuts in cold water until you need them.

The recipe below uses a number of seasonal ingredients which means the quiche is packed full of flavour.  The only sadness I had when making the quiche was the colour of the eggs. Sadly our chickens are off-lay as they are moulting at the moment, consequently we had to use shop bought eggs instead, which I always find a little bit disappointing as they are just not the same…

 

Seasonal quiche with chestnuts

Ingredients:

  • 1 packet of pre-rolled puff pastry
  • 100g lardons
  • 12-15 chestnuts (prepared as above)
  • ½ a sweet bell pepper (finely sliced)
  • 1 mushroom (diced)
  • 1 baby/small leek (finely sliced)
  • 1tsp thyme
  • 4 eggs
  • 100ml milk
  • 1 heaped tbsp crème fraiche
  • Seasoning
  • hard cheese (for grating over the quiche)

Steps:

1.  Preheat oven to 190C fan.

2.  Place the lardons and thyme in a frying pan with a little oil and cook for 2-3 minutes.

3. Add the leeks, peppers, mushrooms and chestnuts to the pan, stir together and cook for a further 2-3 minutes.

4.  Whisk the eggs, milk, crème fraiche and seasoning together in a bowl. 

   

5.  Place the pastry in a flan dish, spoon over the bacon and vegetables, pour over the egg mix, then grate over some cheese.

6.  Place in the oven for 25-30 minutes.

7.  Once cooked, remove from the oven and allow to cool slightly before eating.