This quiche is a great way to use all of the lovely Spring vegetables that are about at the moment. They go so well with the salmon and eggs. Perfect picnic food if you are lucky enough to get some Spring sunshine. This recipe uses gluten free pastry and for vegetarians works just as well without the fish.
First up is the pastry. I find gluten free pastry a bit of a temperamental beast to work with so have provided very detailed instructions on making it here. If you have made it before then read on for the abbreviated version.
If you are not gluten free and want to use a different pastry then you want about 400g of shortcrust pastry.
For this recipe I’ve used a standard size, loose bottomed quiche dish so I can really pack it with filling.
In a food processor first blitz the oats until they form coarse flour. Add all of the other pastry ingredients and blitz until it forms a soft dough. Remove from food processor. Shape into a disk about 2 cm thick. Wrap in cling film and chill in a fridge for at least half an hour.
Once the pastry has chilled: Preheat oven to 200C. Roll out the pastry between two sheets of cling film until it fits to the size of your tin. Transfer the pastry into the tin and press into shape. Blind bake for 10 minutes to avoid soggy bottoms.
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.