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highlyeccentricKnocked together from some leftovers plus eggs that I went on a mission to buy today. Very good, noting recipe for future:
This recipe is: uh... tomato free?
This recipe can be: gluten-free, if you have access to gf pastry dough; I suspect it would be a perfectly fine crustless quiche, or frittata with potato layers. See below for a dairy-free possibility.
This recipe requires: Beating eggs, using oven. DOESN'T need any elements pre-cooked, for once.
1 quiche worth of pastry
Butter or oil to grease your tin or tray of choice
1 onion (red would be particularly good, but brown works)
Something vaguely resembling this red pepper dip. Or roast red peppers in advance maybe?
Somewhere between 100 and 150g of smoked salmon
Generous handful of curly parsley
3 eggs
About 180 ml of greek yoghurt (or heavy cream)
About 2/3 cup shredded cheese - mild cheddar, gruyere or emmental
Ground black pepper
Powdered or pre-minced garlic
1. Grease a smallish round dish, or indeed any dish you have to hand (mine is about 2/3 of the size of the item sold in Australia as a Quiche Dish - add more eggs and a bit more yoghurt if you have a bigger tin)
2. Spread diced onion across the base of the tin. Then shred and spread salmon. Then chop finely and spread the parsley.
3. I'm in two minds - either you spread the red pepper dip here, so it's a layer, or you mix it with the yoghurt and egg later. Your call.
4. Add cheese across the top of the salmon/onion mixture
5. Beat the eggs with electric beaters. Crack pepper over the top and shake or mix in garlic. Beat in the yoghurt (and possibly the pepper spread).
6. Spread over the tart with a spatula.
7. Bake at 180 C for about 25 minutes, give or take - until the top of the quiche is lightly wobbly when you jiggle it but not soggy.
8. Set aside to cool for 5 min before eating.
In the process, I decided that a dairy-free version would actually make quite a good salmon and egg tart. If I do that, I'll hold the red pepper dip back and mix it in with the eggs, in place of yoghurt. Pine nut paste (halfway to pesto - blend pine nuts with oil and garlic) would be a good addition, I think.
This recipe is: uh... tomato free?
This recipe can be: gluten-free, if you have access to gf pastry dough; I suspect it would be a perfectly fine crustless quiche, or frittata with potato layers. See below for a dairy-free possibility.
This recipe requires: Beating eggs, using oven. DOESN'T need any elements pre-cooked, for once.
1 quiche worth of pastry
Butter or oil to grease your tin or tray of choice
1 onion (red would be particularly good, but brown works)
Something vaguely resembling this red pepper dip. Or roast red peppers in advance maybe?
Somewhere between 100 and 150g of smoked salmon
Generous handful of curly parsley
3 eggs
About 180 ml of greek yoghurt (or heavy cream)
About 2/3 cup shredded cheese - mild cheddar, gruyere or emmental
Ground black pepper
Powdered or pre-minced garlic
1. Grease a smallish round dish, or indeed any dish you have to hand (mine is about 2/3 of the size of the item sold in Australia as a Quiche Dish - add more eggs and a bit more yoghurt if you have a bigger tin)
2. Spread diced onion across the base of the tin. Then shred and spread salmon. Then chop finely and spread the parsley.
3. I'm in two minds - either you spread the red pepper dip here, so it's a layer, or you mix it with the yoghurt and egg later. Your call.
4. Add cheese across the top of the salmon/onion mixture
5. Beat the eggs with electric beaters. Crack pepper over the top and shake or mix in garlic. Beat in the yoghurt (and possibly the pepper spread).
6. Spread over the tart with a spatula.
7. Bake at 180 C for about 25 minutes, give or take - until the top of the quiche is lightly wobbly when you jiggle it but not soggy.
8. Set aside to cool for 5 min before eating.
In the process, I decided that a dairy-free version would actually make quite a good salmon and egg tart. If I do that, I'll hold the red pepper dip back and mix it in with the eggs, in place of yoghurt. Pine nut paste (halfway to pesto - blend pine nuts with oil and garlic) would be a good addition, I think.