Party Quiches

Course : Seafoods
Serves: 4
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418 gram canned Alaska salmon -- (red or pink)
550 gram ready-made shortcrust pastry
75 grams broccoli florets -- blanched
75 grams asparagus spears -- blanched
1 medium leek -- cleaned and thinly sliced
4 medium fresh tomatoes; skinned -- de-seeded, chopped
4 medium spring onions -- chopped
1 small onion chopped
50 grams smoked salmon
8 large black olives -- pitted and quartered
50 grams stilton cheese -- crumbled
50 grams cheddar cheese -- grated
75 grams mozzarella -- thinly sliced
50 grams feta cheese -- crumbled
1 teaspoon pesto
12 large eggs
600 milliliter milk
300 milliliter single cream
1 teaspoon salt and black pepper

Preparation / Directions:

This recipe describes four quiches with different fillings. If preferred, one single filling may be chosen, but the ingredients must be multiplied by four. 1. Salmon with Broccoli and Stilton 2. Salmon with Asparagus and Cheddar 3. Salmon and Mozzarella 4. Salmon with Tomatoes and Feta Cheese Pre-heat oven to 200 C, 400F, Gas mark 6. Drain the cans of salmon. Flake and set aside. Divide the pastry into four and roll out to line four 22.5 cm / 9-inch flan dishes. Spread the salmon evenly over the base of each flan. Arrange the broccoli in one flan, the asparagus in another, and the leeks and tomatoes in the other two. Sprinkle the spring onions over the asparagus quiche, onion over the broccoli, smoked salmon into the leeks and olives into the tomato. Top the broccoli quiche with Stilton, the asparagus with Cheddar, the leek quiche with Mozzarella and the tomato with Feta cheese and pesto. Beat the remaining ingredients and pour into each flan. Bake for 10 minutes. Reduce the temperature to 160C, 325F, Gas mark 3 and cook for 40 minutes. Serve with salad.

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