Salmon and Prawn Quiche

For seafood lovers, the combination of salmon and prawns complements the dill and mustard perfectly.

Serves: 4-5 portions per quiche. Sufficient for 3 x 24cm pastry bake quiches, fresh bake or ready made

Ingredients

• 1 litre Millac gold
• 450g (7-8) whole eggs
• 150g mustard, medium, Dijon or mild style.
• 3 x 24cm pastry base - baked blind, approximately 310g short pastry per flan
• 500g fresh salmon fillets, skinned and cut into bite sized pieces
• 400g prawns, cooked and shelled
• 1 sprig fresh dill, chopped
• salt and pepper to taste

 Method 

• Line the flan rings with short pastry and bake blind, or purchase ready made flan cases
• Mix the Millac Gold with the whole eggs and mustard to a smooth cream
• Evenly arrange the raw salmon, prawns and dill in the pastry base, approximately 300g of seafood per case
• Season the Millac Gold custard and fill each flan, approximately 530ml per flan
• Bake for approximately 45-60 minutes at 160-170°C or until firm and set. Halfway through the cooking, press the spinach into the custard with a spatula so as to level off the surface