[recipe servings=”6-8″ difficulty=”Medium” ]
[recipe-ingredients]
- 1 pre-made pie crust (approximately 230g/8oz)
- 4 large eggs
- 240ml/8fl oz Yester Farm Dairies whole milk
- 120ml/4fl oz double cream
- 15g/0.5oz Dijon mustard
- 30g/1oz fresh dill, chopped
- Salt and black pepper to taste
- 100g/3.5oz shredded Swiss cheese
- 200g/7oz Belhaven Smokehouse smoked salmon, flaked
- 120g/4oz chopped green onions
- Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
- Roll out the pre-made pie crust and press it into a pie dish, trimming any excess.
- In a bowl, whisk together the eggs, milk, cream, Dijon mustard, fresh dill, salt and black pepper.
- Sprinkle shredded Swiss cheese over the bottom of the pie crust.
- Add flaked Belhaven Smokehouse smoked salmon and chopped green onions on top of the cheese.
- Pour the egg mixture over the salmon and cheese.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
- Allow the quiche to cool for a few minutes before slicing and serving.
