Salmon And Arugula Quiche

1. 1

   Preheat oven to 400u00b0F. Lightly grease a 7 inch fluted tart pan. Line with pie dough, trimming excess. Chill for 10 mins, or until firm.

2. 2

   Meanwhile, blanch arugula in boiling salted water for 20 seconds then shock in ice water. Drain.

3. 3

   Place tart pan on a baking tray. Line with parchment paper and fill with pie weights. Blind bake for 10-12 mins, until pastry is light golden brown.

4. 4

   Reduce oven to 350u00b0F. Arrange salmon, arugula and feta in tart shell. Whisk eggs and cream together, season then pour into tart shell. Bake for 20-25 mins, until just set. Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.