Smoked Salmon Quiche
Clare Agius
List of Ingredients
Instructions
Make the Dough (Oil-Based Crust)
In a large bowl, mix: Flour + salt Add the vegetable oil and rub it lightly into the flour (it’ll look crumbly). Gradually add the water while mixing until a soft dough forms. Knead briefly (2–3 minutes) until smooth. Cover and let it rest for 15–20 minutes.
Prepare the Crust
Preheat oven to 180°C (350°F). Roll out the dough on a floured surface. Line a tart or baking dish (approx. 24–26 cm). Press into corners and trim edges. Prick the base with a fork.
Prepare the Filling
In a bowl, whisk: 3–4 eggs Add: Irkotta Grated Parmesan Mix until creamy. Stir in: Cooked broccoli & spinach Cooked onion Cut smoked salmon into strips or chunks and gently fold in.
Assemble
Pour the filling into the pre-baked crust. Spread evenly. Optionally sprinkle extra Parmesan on top.
Bake
Bake at 180°C (350°F) for 30–40 minutes, until: The centre is set Top is lightly golden
Rest & Serve
Let the quiche rest for 10–15 minutes before slicing. This helps it firm up and makes clean slices.
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