Salmon Quiche

Quiche Crust

1. Preheat the oven to 180 ºC.
2. In a small bowl, whisk together egg and cold water.
3. In a separate large mixing bowl, add in Blue Key Self-Raising Flour, salt and butter.
4. Using your fingertips, rub the ingredients until crumbly.
5. Add in the egg mixture and knead lightly until soft dough is formed.
6. Pat dough into round disc and wrap with cling wrap. Refrigerate for 30 minutes.
7. Transfer the dough onto a board and dust with some Blue Key Self-Raising Flour.
8. Use a rolling pin to roll out the cold pastry into a 25cm x 25cm square shape with 0.5cm thickness.
9. Transfer the flatten dough to a 25cm x 25cm baking pan and press around the sides so that it fits tightly into the pan. Trim the excess.
10. Place the aluminum foil on the unbaked quiche crust and snug the lining right up against the edges and sides. Pour in the rice grains, making sure to fill the quiche crust completely.
11. Bake in the preheated oven for 8 minutes.
12. Grasp the corners of the foil and lift the weight out of the quiche crust. Keep the baked quiche crust aside.

Salmon Quiche Filling

1. Heat Seri Murni Pure Vegetable Oil in a shallow non-stick pan over medium heat.
2. Pan-fry the fresh salmon fillet until golden.
3. Remove the skin and flake the salmon fillet into chunks.
4. Spread cream cheese over the quiche crust and top with salmon flakes and fresh dills.
5. In a large mixing bowl, whisk together full cream milk, eggs, salt and ground black pepper until fully combined.
6. Pour the egg mixture over salmon flakes and dills in the quiche crust.
7. Sprinkle mozzarella cheese on top.
8. Bake in the preheated oven for 45 minutes.
9. Once the salmon quiche has cooled down, garnish with fresh dill sprigs.