Quiche Elaine (Salmon and Spinach Quiche)

This recipe comes from Elaine MacHale in Drumcondra, Dublin. Experimenting one day, she discovered that yogurt makes a really good quiche ingredient, adding to both the flavour and texture. What's great is that you can choose yogurt, creme fraiche or cream as the key ingredient, according to your own preference and whether you're watching your waistline! So the quiche can vary from super healthy to super indulgent depending on your mood.

Ingredients

• Short Crust Pastry
• (if you're making your own, try using new Glenisk Organic Irish Butter!)
• 5 Eggs
• 375g of Glenisk Natural Yogurt - choose from Low Fat, Wholemilk or Greek Style.
• (Or you can opt for Glenisk Organic Cream or our Organic Creme Fraiche).
• A little Glenisk Organic Milk
• 1 Bag of Baby Spinach Leaves
• 3 Darns of Skinned Salmon
• 100g Goats Cheese
• Salt & Pepper

Method

Roll out the pastry and line in a suitable dish - a quiche, flan or pie dish will work fine.

Prick the pastry all over with a fork.

Place the salmon between two plates and cook on high for 4 minutes in the microwave.

Wilt the spinach in the microwave and drain off excess water.

Whisk eggs with yogurt. Use a little milk to loosen if the mixture becomes too thick.

Add salt and pepper.

Break up the partially cooked salmon and place on uncooked pastry.

Cover with spinach and add pieces of Goats Cheese.

Pour over the yogurt and egg mixture. The pie dish should be quite full.

Place in a hot oven (200°c) for 5 minutes. Then turn the oven down to 170°c for about 30 minutes. The quiche should rise and brown a little but the consistency will be wobbly.

Remove from the oven and leave to rest and firm up.

Serve with a fresh green salad. (This quiche is delicious cold the next day, should you be fortunate enough to have leftovers!)

Serves

6 Decent Portions