We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
9 Total- 130 g Country Range Korma Curry Paste
- 30 ml Country Range UHT Dairy Whipping Cream
- 100 g Country Range White Grated Cheddar Cheese
- 2x 200 g Country Range Salmon Portions
- 200 g Country Range Frozen Shortcrust Pastry Blocks
- 310 ml Country Range Coconut Milk
- 240 ml milk
- 6 Country Range Free Range Medium Eggs
- ½ small leek, finely sliced
Method
-
1
Step 1
Defrost the shortcrust pastry and roll out until it is around 3mm thick. -
2
Step 2
Line a 20cm flan ring with the pastry and bake blind at 150°C for 30 minutes. -
3
Step 3
Dice the salmon and slice the leek, then place in a bowl with the grated cheddar and korma paste. -
4
Step 4
Mix this well and fill the baked pastry ring with it. -
5
Step 5
Whisk together the eggs, milk, coconut milk and cream, then pour this over the filling inside the flan ring. -
6
Step 6
Bake the quiches slowly at 150°C for 30 minutes (or until they just set and still have a nice wobble). -
7
Step 7
Allow to cool slightly for 30 minutes and serve.
Ingredients
9 Total- 130 g Country Range Korma Curry Paste
- 30 ml Country Range UHT Dairy Whipping Cream
- 100 g Country Range White Grated Cheddar Cheese
- 2x 200 g Country Range Salmon Portions
- 200 g Country Range Frozen Shortcrust Pastry Blocks
- 310 ml Country Range Coconut Milk
- 240 ml milk
- 6 Country Range Free Range Medium Eggs
- ½ small leek, finely sliced
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