Prep: 20mins

Cook: 40mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grated Cheese


2 sheets frozen savoury shortcrust pastry, defrosted

6 eggs, divided

1/3 cup milk

1/3 cup lite sour cream

1/2 Tbsp Dijon mustard

210g canned pink or red salmon, drained

1 red capsicum, finely diced

1 small red onion, finely diced

1 cup Dairyworks 3 Cheese Grated



Preheat oven to 190ЉC fan bake. Grease a 23cm round tart or quiche tin with oil or butter

and line with pastry sheets (save any scraps for decorating the top). Place a sheet of

baking paper over pastry and fill with pie weights (or place the base of a springform cake

tin on top). Bake for 10 minutes, until edges are golden.

Meanwhile, whisk together five of the eggs, milk, sour cream and mustard. Stir in salmon,

capsicum, onion and 3/4 cup Dairyworks 3 Cheese Grated. Season with salt and


Whisk remaining egg in a small bowl. Remove pastry from oven and immediately brush

egg over the top. Stir any remaining egg into tart mixture, then pour into pastry case.

Sprinkle over the remaining 1/4 cup Dairyworks 3 Cheese Grated. Use pastry scraps to

decorate the top.

Bake for 30 minutes, until puffed and set in the centre. Leave to cool for a couple of

minutes before slicing into wedges and serving with a green salad.



Diced bacon or chorizo can be used in place of the canned salmon.