200g shortcrust pastry
1-2 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, crushed or finely chopped
400g salmon, cut into chunks
50g mushrooms, sliced
100g baby spinach leaves, wilted and squeezed dry
30g parmesan, grated
Salt and freshly cracked black pepper
Pre-heat the oven to 190C
Equipment: Line a 20cm fluted flan tin and loose base, lightly greased.
- Line a 20cm flan tin or dish with pastry and bake blind.
- Heat the oil and the butter in a pan until melted. Add the onions and garlic and cook gently until they have softened, set aside on a plate. Add more oil to the pan, increase the heat and saute the mushrooms for a few minutes until coloured, set aside. Lastly wilt some spinach in the pan, squeeze out and discard the liquid.
- Beat the eggs and cream together. Season.
- Spoon the salmon, mushrooms and spinach into the flan case, cover with liquid mix. Scatter grated parmesan over the top. Bake in a preheated oven at 190C for 30-35 minutes until set.