An absolutely delicious quiche! Perfect for any occasion: formal of informal. Super easy filling! Just make sure you don't mind getting your hands messy making the dough. :)
Sieve the flour into a large mixing bowl and add the salt.
Rub in the butter into the mix until it resembles fine bresdcrumbs, (see the rubbing technique that I described on step 3 of pear and blackberry crumble.)
Add 1 tablespoon of milk and mix in to form a dough, if you can form all the ingredients into one ball, then the second tablespoon of milk is unneeded. If not, repeat this step, but make sure it is not too wet.
Place the mix in the freezer to cool.
Pan fry the salmon in garlic olive oil for five minutes then take it out.
Chop the mushrooms and fry in the remaining oil.
Take it out of the freezer and kneed, then roll it out just bigger than the size of your oven dish.
Place inside by roling the dough onto the rolling pin and carefully rolling the dough into the dish.
Pre-heat the oven to 200°C
Press down around the edges to ensure minimal shrinkage then slice the tomatoes.
Place the three ingrediants into the dish in the order of your choice. I reccomend pacing the salmon, then the mushrooms then the tomatoes. (make sure you have taken the skin off the salmon.)
In a small mixing bowl, mix the eggs, milk and herbs adn pour into the dish.
Place the quiche into the oven for 45 minutes.
4 servings