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Step 1/5
Heat the oven to 170°C/150°C fan/gas mark 3. Spray or wipe a small frying pan, preferably non-stick, with oil. Fry spring onions and watercress until soft and golden. Leave to cool.
Step 2/5
Cook the asparagus or peas in boiling water until just tender, drain well and leave to cool.
Step 3/5
Roughly flake the salmon and spread over the base of a small ceramic or non-stick sandwich tin, about 20cm diameter. Add the onion and watercress mix and the asparagus or peas.
Step 4/5
Beat together the quark, egg, cornflour, milk and half the cheese. Season with black pepper and spoon evenly over the fish mixture. Sprinkle with the remaining cheese.
Step 5/5
Cook slowly for 25–30 minutes or until lightly set. Leave to cool until just warm before eating.
Crust-free salmon quiche Recipe
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