I still haven’t found the time to finish my next article but I have started it. Meanwhile I have a quiche to share with you which I made at the weekend. I have a continuing love affair with pies, tarts and quiches even though I can’t use wheat flour. I think I have got my pastries as good as they will ever be and my whole family have accepted them as the norm now. However, sometimes, Dario says that I should cover half the tin with my pastry and the other half with ready-made wheat pastry. I think that is totally weird and I also think the photos would look strange with a seam down the middle and with both halves looking different.
Last Sunday, I went to the Taste of Auckland festival with my niece in one of our big city parks and we had a great time, eating and drinking to our heart’s content. I will share some photos in my next post because it is getting a bit late and I need my beauty sleep.

Salmon and Spinach Quiche

Ingredients

For the pastry

Use the pastry recipe either here or here (but leave out the sugar). The first is a crisper pastry while the latter is softer and slightly more crumbly.

For the filling

1 good sized salmon fillet
a few slices of lemon
a few peppercorns
a pinch of salt
125g/4oz spinach (I used frozen and thawed it)
200mls/7 fl. oz sour cream
2 eggs, beaten
4 chopped sundried tomatoes
black pepper

Method

For the pastry

Chill the pastry for 30 minutes.
Heat the oven to 180°C/350°F.
Grease a 23cm/9in quiche baking dish.
Line with baking paper and fill with baking beans.
Bake for 5 minutes, remove the beans and cook for 5 more minutes.

For the filling

Poach the salmon in boiling water into which you have put the peppercorns, lemon and salt.
Once cooked (5-8 minutes), remove and dry with paper towels and flake into bite-sized pieces.
Place the salmon and all the other ingredients into a bowl and stir carefully.
Pile into the pastry case and bake for 25 minutes or until the filling is set.
Let stand for 10 minutes to firm up before cutting.