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Supper inspiration - what to have for dinner?

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Roasted parsnip and salmon quiche

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4

parsnip salmon quiche


For the pastry:

  • 55g (2oz) butter
  • 110g (4oz) self raising flour
  • ¼ tsp salt
  • Cold water

For the filling:

  • 2 eggs (beaten)
  • Milk (semi-skimmed, skimmed or full fat) to add to eggs to make up to ¼ litre (½ pint)
  • Seasoning
  • Tin of salmon (213g)
  • 2 large or 4 small parsnips (sliced lengthways into make several pieces)
  • Grated cheese (mild Cheddar or similar)



First make the pastry by rubbing the fat into the flour until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of cold water and bind into a firm dough.

Chill for twenty minutes, roll out and bake blind in a 20cm flan dish in a pre heated oven (190°C/Gas Mark 5) until light brown. Remove foil and beans and cook for a further few minutes to dry out the base.

Par boil the parsnips and roast them gently in a little oil until just beginning to colour. Do not over-crisp.

Drain on kitchen paper and then lay the parsnips over the bottom of the cooked pastry and cover with the drained flaked salmon.

Add salt and pepper to the egg and milk mixture pour over the flan, sprinkle over approximately 55g (2oz) grated cheese and return to the oven, slightly lowering the temperature, until set. Serve hot or cold.


Handy hint

Make sure you put enough paper or foil in the flan dish before adding the beans to bake blind for ease of removing it afterwards.


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Images: Shutterstock