Salmon and Mushroom Quiche

After many a day of consuming large amounts of cereal and scrambled egg and eating out, I finally felt bad enough about my eating habits to cook. So the next day I went off to the store and bought raspberries (rasp-berries?!!).

These were critical in the process of snacking while I made Quiche.

It all started with the dough:

• 250g of Flour
• 125g of Butter
• 2 Egg Yolks
• 0.5 Teaspoons of Salt
• ~4 Tablespoons of Milk

Usually recipes tell you to mix the flour in cold butter; but when your kitchen is badly insulated, and it’s winter, I find it much easier to just melt the butter, mix all the ingredients in till it made a satisfactory dough ball, and then put in the fridge while I did the filling.

Here is my satisfactory dough ball:

(Also raspberries and the 3 Eggs + 2 Egg-whites I used for filling. I did not use the raspberries for filling.)

Filling:

• 200g of Mushrooms
• 200g of Spinach

Just cook these a bit and salt them:

Beeaaauutiful.

More filling:

• 200g of Salmon
• Chives (I forgot how much)

I didn’t cook these, just chopped up the chives and mixed them into the salmon. To my shame, I will admit that I used canned salmon. I also didn’t bother to chop up the chives very well. The reason I used chives is because I find them as good as onions, minus the onion texture (which I don’t like in quiche).

Filling no.3:

• 3 Eggs + 2 Egg-whites
• 100g of Yoghurt
• Some salt (to taste)

The actual liquid filling. Conventional recipes generally tell you to use egg and crème fraîche, but I’ve only ever used yoghurt. It’s been a long standing healthy-substitute for crème fraîche, it’s not as rich but it works fine and tastes good.

(Yes I dusted off the chives I had on my hands into the mix. Also sadly the raspberries had disappeared.)

Sooo once that’s all done you just spread the dough out, like so:

So just, preheat the oven to 180°C, plonk all the filling in, and then top it off with 100g of Mozzarella. Then don’t forget to put the quiche in the oven. Recipes usually say 20 minutes, but I just let it keep going until the cheese starts to brown, which is usually 30 minutes.

Final product + the side of oven mitts that actually work *cough* koala mitts *cough*.