Stunning salmon and tomato quiche

This is one of our all-time favourite quiche recipes, and it is easy and looks so fancy too. It makes a great lunch when friends are coming over or a great dinner with leftovers the next day. The tomato on top looks sensational. This simple quiche recipe is foolproof and yields heaps of leftovers.

Serves 6.

Ingredients:

• 2 sheets of shortcrust pastry
• 1 tablespoon olive oil
• 1 sliced brown onion
• 1 teaspoon crushed garlic (or a clove of garlic)
• 1 x 440g can red salmon, drained
• 1 ripe tomato, sliced into thin rounds
• 2 tablespoons of pitted kalamata olives
• 2 tablespoons of sun-dried tomatoes, chopped

FOR THE EGGY INSIDES OF THE QUICHE:

• 3 eggs, beaten
• 1/2 cup milk
• 1/4 cup mayonnaise
• 2 tablespoons of grated parmesan cheese
• 2 tablespoon finely chopped mixed herbs
• a sprinkle of both salt and pepper

Method:

1. Line a deep quiche dish with shortcrust pastry, cover with baking paper and baking beads or rice and cook at 180 degrees for 10 minutes.
2. While the pastry is cooking, fry the chopped onion in oil for 5 minutes or until soft.
3. Whisk the wet ingredients together – the eggs, milk, mayonnaise and stir half of the cheese, and the salt and pepper and herbs through
4. Remove pastry from oven an start to compile the quiche ingredients into the crust:
5. Spread the onion first, then spread salmon out evenly on the crust
6. Sprinkle the sundried tomatoes and olives evenly also.
7. Pour the egg mixture over the salmon, olives and sundried tomatoes.
8. Then, sprinkle the other half of the cheese on top and press the rounds into the top of the quiche.
9. Bake for 20-30 minutes at 180 degrees or until set, then allow to stand for 5 minutes before serving.