Olivia Moore x Cheesy Oat-Crusted Salmon & Herb Quiche
Serves 6-8
15 minutes prep time | 60 minutes Processing Time
The perfect quiche recipe! A wholesome, savoury delight with Harraways oats, smoked salmon, fresh herbs, and a creamy filling!
Nutritional Information
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Products used in this recipe
Wholegrain Oats 1kg
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1 1/4 cups Harraways Wholegrain Oats
- 3 tbsp plain white flour
- ½ tsp salt
- 50g grated cheddar
- 50g cold butter, cubed
- 1 tbsp cold water
- 100g hot smoked salmon, torn into bite-sized pieces
- ½ red onion, thinly sliced
- 2 tsp lemon juice
- ½ tsp salt
- 2 large eggs
- 75ml whole milk
- 50ml cream
- 75g grated cheddar
- ¼ tsp salt
- 1 tbsp finely chopped fresh dill
- ¼ cup loosely packed fresh coriander, stalks and all
- ¼ cup tightly packed fresh parsley, finely chopped
Ingredients
OAT CRUST
FILLING
Olivia Moore x Cheesy Oat-Crusted Salmon & Herb Quiche
Serves 6-8
15 minutes prep time | 60 minutes Processing Time
The perfect quiche recipe! A wholesome, savoury delight with Harraways oats, smoked salmon, fresh herbs, and a creamy filling!
Nutritional Information
Share
-
1 1/4 cups Harraways Wholegrain Oats
- 3 tbsp plain white flour
- ½ tsp salt
- 50g grated cheddar
- 50g cold butter, cubed
- 1 tbsp cold water
- 100g hot smoked salmon, torn into bite-sized pieces
- ½ red onion, thinly sliced
- 2 tsp lemon juice
- ½ tsp salt
- 2 large eggs
- 75ml whole milk
- 50ml cream
- 75g grated cheddar
- ¼ tsp salt
- 1 tbsp finely chopped fresh dill
- ¼ cup loosely packed fresh coriander, stalks and all
- ¼ cup tightly packed fresh parsley, finely chopped
Ingredients
OAT CRUST
FILLING
Method
- Preheat the oven to 160°C fan bake. Grease and line an 18cm round tart tin.
- Start by making the crust. Place oats in a baking tray and bake for 10 minutes, until lightly golden and fragrant.
- Allow to cool slightly, then transfer to a food processor and pulse until finely ground. Add flour and salt, pulsing briefly to combine.
- With the food processor running, add butter, one cube at a time, followed by the cheddar. Add cold water and process until the mixture clumps together, adding more water if needed.
- Press firmly into the base and sides of the prepared tin. Prick the base with a fork in several spots, and blind bake for 15 minutes.
- Meanwhile, prepare the filling. Wipe out the food processor bowl. Add eggs and pulse briefly to mix. Add milk, cream, cheddar (reserve a little for sprinkling over the top) and salt, along with a generous season of black pepper, and pulse to combine.
- Pour into a bowl and add the garlic and herbs. Mix well.
- Pour into your prepared tart crust and scatter over the salmon and red onion. Sprinkle over the reserved cheddar. Bake for 25–30 minutes, until nicely browned on top and only slightly jiggly.
- Garnish with a sprinkle of fresh herbs. Serve at room temperature or warm.
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