This simple food processor recipe makes one 20cm quiche, which can be enjoyed either hot or cold and served with a salad. If you prefer a crustless quiche, simply omit the pastry and reduce the cooking time by 5–6 minutes.
Cottage Cheese, Spinach & Smoked Salmon Quiche
Ingredients
- Half of a 320g pkt ready rolled shortcrust pastry or 160g home-made pastry
- 60g cheddar cheese
- 150g cottage cheese
- 3 large eggs
- 2 tbsp milk
- ½ tsp dried parsley
- ½ tsp onion salt
- Black pepper
- 50g baby spinach leaves
- 100g Smoked salmon, chopped
Method
-
Place a baking sheet in the oven while pre-heating oven to Fan 170ºC/Gas 5.
-
Roll the pastry out very thinly to line a 20cm flan tin. Place the cheddar cheese into a food processor and blitz until grated.
-
Add cottage cheese, eggs, milk, parsley and seasonings.
-
Place the spinach leaves into a sieve and pour over a little boiling water until they wilt. Press with a spoon to remove any excess water.
-
Pour the egg mixture into the pastry lined tin and the carefully place onto the preheated baking sheet. This ensures you get a crisp base without having to part bake the pastry.
-
Scatter the wilted spinach leaves and smoked salmon on top.
-
Bake for 30-35 minutes.
-
Serve with a green salad or green vegetables.
Makes a 20cm quiche
Cooks Tip - Use halved cherry tomatoes if preferred or try adding 6 chopped sundried tomatoes as an alternative to the salmon.
