Smoked Salmon, Spinach & Feta Quiche – The only difference between a quiche and a frittata or a Spanish omelet is the use of a pastry base. I like to keep the sides of the pastry quite a bit higher to the inside mixture so there’s a crunchiness that goes so well the soft texture of the egg. Also, try making it in a square dish rather than a round one – it’s alot easier to serve up!
This is chunky and flavoursome and is a great partner to a crispy salad with a zingy dressing. It’s a moveable meal so great for picnics or taking over to a friends house. Served chilled and sliced into little squares makes this a delicious appetiser with drinks.