I made this last week and it made me feel very spring-like in a week where the sun actually made an appearance. Its still freezing outside but spring is coming, make it more so by making this dish!!
Shortcrust Pastry – make your own if you have time or buy some if you don’t, I won’t judge you for it
2 Salmon fillets
1 clove of garlic sliced (don’t use a huge one)
Bag of Watercress – half to go in the quiche, the other half to serve alongside.
Handful of Parsley, finely chopped
Splash of single cream or milk
Small drizzle of Balsamic glaze or honey (optional)
Salt and pepper
Set the oven to 180 degrees. Roll out your pastry and put it in your selected oven dish or pastry pan. Bake it for 10 minutes with baking beads then remove the beads and back for a further 5 minutes.
Fry the mushroom and garlic on a medium heat for 5-7 minutes until translucent. Remove from the pan then put the salmon in and fry that for 3-5 minutes on each side. Flake the salmon.
Take the pastry out of the oven, lay in the mushroom and onion mix, then the flaked salmon and half of the watercress (see note in Ingredients above). Drizzle over your balsamic glaze or honey, if you’re using – it adds a little sweetness to the dish which we liked.
Beat the eggs, parsley and cream together. Pour this over the quiche. Grate over some Parmesan and season. Put it in the oven for 20-30 minutes until it is just set.
Serve with more watercress and mayonnaise on the side.