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Salmon and Chive Quiche


350 g shortcrust pastry
1 212g can salmon; drained
3 tablespoons fromage frais
2 eggs; beaten
150 ml single cream
2 tablespoons milk
salt and fresh ground black pepper
4 tablespoons fresh chives; chopped

Yield: 6 servings

Roll out pastry and use to line a 23 cm loose bottomed flan ring. Bake 'blind' at 200 C / 400 F / Gas 6 for 25 minutes. Coarsely flake salmon and arrange in base of flan case. Blend fromage frais, eggs, cream an milk. Season, add chives and pour into flan case. Bake at 190 C / 375 F / Gas 5 for 40 minutes until risen and golden. Serve hot or cold.




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