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
