Salmon and Spinach Quiche with Pea Pesto

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Salmon and Spinach Quiche with Pea Pesto

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Ingredients

6 portion(s)

The Cheese, and the Pastry

60 g cheese (Cheddar or Tasty)
75 g Butter, cut into pieces
150 g plain flour, plus extra for dusting
1/2 teaspoon salt
50 g water

The Filling

60 g fresh baby spinach leaves
50 g water
210 g tin of red salmon
2 spring onions
1 tablespoon fresh dill, finely chopped
125 g cream
4 eggs

The Pea Pesto

40 g pine nuts
25 g Parmesan cheese
120 g frozen green peas
60 g Baby Rocket leaves
1 tablespoon fresh dill
1 clove garlic
60 g olive oil

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6

55min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Autumn Spring Summer Winter Baking Brunch Dinner Lunch Australian Everyday Picnic Main course Pie, quiche

Recipe's preparation

The Cheese, and the Pastry

1.
Place the cheese into the TM bowl and grate 10 sec/speed 7.
Transfer into a bowl and set aside for use in the filling.
2.
Preheat oven to 180°C. Grease with spray oil and flour a quiche tin (26cm) and set aside.
3.
Place butter, flour, salt and water into TM bowl and mix 20 sec/speed 4. Transfer pastry onto a ThermoMat or floured work surface and work into a ball.
4.
Roll out pastry using a rolling pin. Line prepared tin with the pastry, prick with a fork to avoid air bubbles, and set aside. Clean and dry TM bowl.

The Filling

1.
Place the baby spinach leaves and the water into the TM bowl and cook
3 min/120°C/speed "Gentle stir setting"
2.
While the spinach is cooking:-
- drain the red salmon in a sieve, and take out the bone bits.
- finely slice the spring onions
- finely dice the fresh dill
Set all the ingredients aside seperately.
3.
Pour the cooked baby spinach into a sieve and drain.
Transfer to a bowl.
4.
Into the TM bowl add the cream, eggs and the grated cheese, and mix 30 sec/speed 4
5.
Distribute evenly the red salmon, spinach, the chopped spring onions, and the diced fresh dill onto the pastry, and cover with the egg mixture.
6.
Bake for 35 minutes (180°C) or until golden.

The Pea Pesto

While the quiche is baking, prepare the pea pesto.
1.
Lightly toast the pine nuts in a shallow pan on your stove.
2.
Place parmesan cheese into your TM bowl and grate 10 sec/speed 7.
3.
Cover frozen peas with boiling water. Leave for 2 minutes, then drain.
4.
Add to the grated parmesan cheese in the TM bowl, ALL of the ingredients and blitz
20 sec/speed 7.
5.
Transfer to a serving dish.

To Serve:-

Serve quiche hot or cold with large dollops of the pea pesto on top.
Also yummy served with a green leaf salad

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

You can use your simmering basket instead of a sieve.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.