Salmon & courgette quiche, by Glynis McGuinness
- 200g plain flour, plus extra for rolling out
- 115g butter
- 1 courgette, topped and tailed and cut into ribbons with a peeler
- 1 tsp sunflower oil
- 3 large free-range eggs
- 300g reduced-fat crème fraîche, plus extra to serve
- 140g smoked salmon, cut into strips
- 2 tsp chopped chives, plus extra to serve
- 75g Cheddar, grated
Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour and a pinch of salt into a bowl. Rub in the butter. Mix with 4 tbsp very cold water to make a stiff dough.
Roll out on a lightly floured surface and line a 23cm flan case. Lay a piece of foil on the pastry and weigh it down with baking beans or dry rice. Bake for 10 minutes. Remove the foil and beans or rice, and cook for another 5mins.
Reduce the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Lay the courgette ribbons on the paper in a single layer – you may need to do this in 2 batches. Brush lightly with oil and cook in the oven for 4-5 minutes until they have softened slightly. Cool on kitchen towel.
Lightly beat the eggs and crème fraîche together and season with pepper. Add the salmon, courgette ribbons, chives and 50g of the Cheddar.
Pour into the fan case and top with the rest of the cheese. Bake for 30-35 minutes or until the flling is just set. Serve with more crème fraîche mixed with chives.