Simple Salmon Quiche
October 10, 2018
: 2 adults + 1 baby (plus left overs)
: 10 min
: 25 min
: 35 min
: Easy
Salmon quiche is n all time favourite with our BLWer 6 months old and family! It is a super easy recipe with left overs that can be freezed.
Ingredients
- 6 eggs (beat with a splash of milk)
- 1 zucchini/courgette (grated, then squeeze out the water with your hands)
- 1 carrot (grated, then squeeze out the water with your hands)
- 160g can of pink wild salmon (boneless and drain water)
- Sprinkle of cheddar cheese
- 1x Roll Pastry sheet (or make your own)
Directions
- Step 1 Set the oven on 180DC. Oil a quiche tin or round tin.
- Step 2 Pre-cook pastry: Roll out pastry, then fork the pastry so it doesn’t puff when placed into the oven. Now place baking paper over the pastry (including the edges of the pastry) and weigh it down with dried beans. Place pastry in the oven for only approx 10min until pastry base is cooked.
- Step 3 Whilst pastry is cooking, grate the carrot and zucchini (and squeeze out water using your hands) and set aside. In a jug crack all eggs and add a splash of milk and combine using a fork.
- Step 4 Take pastry out of the oven and let cool (remove baking sheet and beans), scatter grated carrot and zucchini in the pastry. Open the can of salmon, drain and remove any bones and scatter salmon in the pastry with the vegetables. Then pour the egg mixture over the carrot and zucchini and gently move the egg around the veg until all covered in egg. Sprinkle with grated cheese. Place into he oven for approx 25 minutes until cooked.
- Step 5 How to serve for a 6-8month old: serve a slice of quiche big enough for baby to pick up using his fist. For 8 month old + you can serve in a slice of cut the quiche up into 3cm cubes for baby to practice pincer grip. Serve the quiche with a salad for the family.
Open/drain can of salmon
Patry is now ready.
Scatter vegetables and pour egg mixture in.
