Salmon Zucchini Quiche

I had some friends over last weekend - it was a no-reason-eat-&-be-merry session and it was good fun. I really do enjoy having company over and filling up the apartment with good positive energy over a hearty meal.

When I was growing up, my parents constantly entertained. Cousins, aunts, close friends, truckload of relatives always seem to be pouring in from somewhere. My mom will be in the kitchen yelling at dad for mucking up her sauce (or one of us for stealing a piece of juicy, tender chicken). The house was almost never quiet. It was filled with noises and now that I live away from home, it does feel weird when it's becomes too noise-less.
Anyhoo, the salmon zucchini quiche was a hit and Mr. G even went as far as putting a price to the last slice, offering it to the highest bidder. Obviously, I put a stop to it. If someone should be making a profit over the food, it should be me. :D

Now for the recipe:

Salmon Zucchini Quiche (serves 8)
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• Instant shortcrust pastry
• 1/2 an onion, peeled and finely chopped
• 1/2 a zucchini, sliced
• 100g cheddar cheese
• 100g parmesan cheese
• 10 cherry tomatoes, halved
• 4 large eggs, beaten
• 1/2 a can of pink salmon (200g)
• 200ml tub creme fraiche
• salt & pepper

Method:

1. Preheat the oven to 190*c/ 375*F.
2. Place a sheet of shortcrust pastry on a 20 inch oiled quiche tin. Trim any excess pastry with a knife.
3. Prick the base all over with a fork and bake in the preheated oven for 15 minutes.
4. Remove pastry from oven and brush with a little of the beaten egg. Return to the oven for another 5 minutes.
5. Heat some oil in a frying pan and gently fry the onion and zucchini for about 4 minutes until soft and starting brown. Transfer into the quiche tin.
6. Sprinkle cheese evenly and top with the halved cherry tomatoes and salmon.
7. Beat the egg and creme fraiche and season with salt and pepper.
8. Pour the mixture into the pastry case and bake in the oven for 35 - 40 mins or until the quiche is golden brown and set in the centre.