Salmon and Basil Quiche
A tasty quiche with lots of flavour, whether it’s for lunch or dinner.
Ingredients
For the filling
- 200ml Yeo Valley Organic Natural Greek Style Yogurt
- 200ml Yeo Valley Organic Double Cream
- 4 eggs
- 200g Smoked Salmon
- 20g Small Bunch of Basil leaves
- 40g Capers
For the base
- 250g Plain Flour
- 120g Yeo Valley Organic Buttery and Spreadable (cold from the fridge cut into cubes)
- Splash of cold water
Try it with...
Method
- To make the base, rub together the flour and butter in your fingers to make a breadcrumb texture, add a couple of tablespoons of cold water to help the dough come together
- Roll out the dough to line an 8 inch tin, prick the bottom with a fork and chill in the fridge for around half an hour (or slightly less in the freezer)
- Pre-heat oven to 220C, cover pastry with greaseproof paper and foils and weigh down with some baking beads or some dried beans. Bake for 15 minutes
- Once the base is in the oven, you can prep the filling, mix the Greek style yogurt, double cream and eggs in a bowl and add a pinch of salt and pepper. Finely slice the Salmon and basil and stir in with the capers
- Remove the base from the oven, and poor in the mixture to the top. Bake for about 25 mins until golden and softly set. Leave to stand for 5 minutes before removing from the tinServe with seasonal leaves and herbs and a squeeze of lemon
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