We love when a recipe is not only delicious, but doesn't break the bank either! Our tinned salmon and courgette quiche uses seasonal veg and tinned fish to keep it affordable.
It has a lovely, herbed shortcrust pastry and a tinned salmon and courgette filling, which comes in at just £1.28 per portion!
Serve warm, or at room temperature, with a green salad on the side and a chilled glass of rose for a refreshing weekend lunch.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Cal/Serv:
740
Ingredients
For the pastry
175g
plain flour, plus extra to dust
100g
unsalted butter, chilled and cubed
1/2Tbsp.
dried mixed herbs
For the filling
3
medium eggs
250ml
double cream
25g
Pecorino Romano, finely grated
213g
tin salmon, drained and flaked
2
medium courgettes, trimmed and peeled into ribbons (seedy core discarded)
Directions
Step 1First, make the pastry. Using a food processor, pulse the flour and butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingers. Pulse/mix in the dried herbs and a large pinch of fine salt. Add 2tbsp ice cold water and pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
Step 2Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork. Chill for 10min.
Step 3Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, or until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 12-15min, or until pastry is lightly golden and feels sandy to the touch. Remove from oven and turn oven temperature down to 170°C (150°C fan) mark 3.
Step 4Meanwhile, make the filling. In a large jug, whisk the eggs, cream, cheese and plenty of seasoning. Sprinkle 1/2 the salmon into the base of the pastry case (still in tin) and swirl in 1/2 the courgette ribbons. Carefully pour over the cream mixture and then scatter over and swirl in the remaining salmon and courgette ribbons.
Step 5Cook for 45-50min, or until the filling is golden and just set. Allow to rest for 5min before transferring to a serving plate or board. Serve warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
