Easy as pie 3: Zucchini, peas & salmon quiche

Since both of my children love to eat salmon, I invented this quiche for them. It's delicious!

Zucchini, peas & salmon quiche

Serves 4

• 1 puff pastry pie base (from the supermarket)
• 1 (green) zucchini (peeled and sliced)
• 2 handfuls of frozen peas (the sweetest you can find)
• 2 salmon fillets (in cubes)
• a handful of  grated cheese (I think I used gruyere cheese)
• 150 g cottage cheese
• 1,5 dl condensed milk (unsweetened)
• 1 tbsp wheat flour
• 2 eggs
• olive oil
• tsp of dill
• (salt) & pepper

- Briefly steam or fry the zucchini slices (4 or 5 mins). They should still be crunchy, as you still have to put it in the oven. Season with dill and salt and pepper to taste.

- Cook the peas briefly in boiling water until they start 'floating'.

- Preheat the oven to 200°C (or 180°C for a fan assisted oven). Beat the 2 eggs and mix them with the cottage cheese, the flour and the condensed milk.

- Put the pie base in a quiche or pie pan (I tend to use a regular silicone pie pan, which means I have to 'fold' the dough a bit at the sides.)

- Now put the zucchini on top of the pie base. You can just throw it in and spread it out a bit, or you can create nice circles with it, that's what I do ;-). Then add the raw cubes or slices of salmon and decorate with the peas.

- Sprinkle with the grated cheese.

- Pour the egg 'mixture' on top of the vegetables and put it in the oven for 15 - 20 mins.

Enjoy!

Rice Salad with salmon, sweet chili-lemon sauce & peas

This is an ideal lunch for daytrips. I like to prepare it in the morning, put it in a Tupperware bowl and take it with me, but you could also prepare it the day before and put it in the fridge.

Rice salad with salmon, sweet chili lemon sauce & peas

Serves 4

• 4 fillets of salmon
• 125 ml Thai sweet chili sauce
• 60 ml freshly squeezed lemon juice
• 1 cup of boiled rice (preferably still hot)
• 1 cup of boiled peas (or more, and/or sugarsnap peas)

 - Put the salmon in an ovendish and season with pepper and/or salt to taste. Mix the sweet chilisauce with the lemon juice and pour it over the salmon fillet.

- Pre-heat the oven to 250°C or 220°C for a fan-assisted oven and leave the salmon in it for 5 to 6 minutes. Mix the fish and the chilisauce with the peas and/or sugarsnaps and chill for a couple of hours.

The salmon is also very nice as a hot dish, served with rice and spinach (and then you could replace the lemon juice with lime juice, as well).

(Dutch recipe available on demand)