I love stews, one-pot meals and generally heavier dishes, so I find it difficult to come up with summer meals. However, I had the idea of making a quiche for my husband and I. My eldest has ALWAYS claimed she detests quiche (she had it at nursery), so I made one just for us. However, it turned out that everyone liked it.
This following is an adaptation of a recipe from the Silver Spoon Cookbook. It incorporates the lower fat crème fraîche as well as the pastry of the Jus-Rol quiche Lorraine recipe. It is really easy to make and doesn’t require a tonne of ingredients.
Salmon and Gruyere quiche recipe
120g smoked salmon trimmings (you can use sliced smoked salmon, but it's costlier and you have to chop)
125g Gruyere cheese (grated)
250g of low fat crème fraîche
Salt and pepper to season
One Jus-Rol shortcrust pastry sheet (frozen)
- Preheat the oven to 200ºC (180ºC for fan assisted ovens) or gas mark 6
- Defrost the Jus-Rol shortcrust pastry sheet as per instructions and then roll out (flour the rolling pin and surface) so that it can line a 10″ (approximately 25cm) shallow flan tin
- Sprinkle the smoked salmon trimmings over the pastry base
- Grate the Gruyere cheese and sprinkle over the salmon
- Beat the eggs and Crème fraîche together and season with the salt and pepper. Pour mixture over the salmon and Gruyere
- Bake in the oven for 25-30 minutes (until the egg mixture has fully set)
The quiche can be eaten hot or cold. In the past I’ve served with pea shoots, rocket, coleslaw or green beans. The girls accompanied theirs with squash. We accompanied with a glass or two of Trebbiano D’Abruzzo but here are some more ideas for what to drink with it: 3 Wines to Pair with quiche.