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
175 g plain flour, plus extra to dust
100 g unsalted butter, chilled and cubed
1/2 Tbsp. dried mixed herbs
For the filling
3 medium eggs
250 ml double cream
25 g Pecorino Romano, finely grated
213 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
