Salmon And Arugula Quiche - cooking recipe

Ingredients

1 sheet frozen pie dough, thawed
1 1/2 cups baby arugula
1 (7 oz) can salmon in oil, drained
5.25 oz feta cheese, crumbled
5 None eggs
2/3 cup heavy cream

Preparation

Preheat oven to 400\u00b0F. Lightly grease a 7 inch fluted tart pan. Line with pie dough, trimming excess. Chill for 10 mins, or until firm.
Meanwhile, blanch arugula in boiling salted water for 20 seconds then shock in ice water. Drain.
Place tart pan on a baking tray. Line with parchment paper and fill with pie weights. Blind bake for 10-12 mins, until pastry is light golden brown.
Reduce oven to 350\u00b0F. Arrange salmon, arugula and feta in tart shell. Whisk eggs and cream together, season then pour into tart shell. Bake for 20-25 mins, until just set. Serve warm or cold.