Roll the short crust pastry and line a buttered 30 cm quiche ring. Melt a spoonful of butter in a hot sauté pan and cook the leek and garlic until soft. Add the salmon chunks to the pan together with the lemon zest. Pour the mixture onto the pastry, top up with slices of the fresh ġbejna. Mix together the eggs, cream and milk, season with salt and pepper and pour over the ġbejna tart. Cook in a moderately hot oven for 35 minutes approx. until mixture is set and golden. Marinade the broad beans with the fresh herbs, tomato, shallot, mint, salt, pepper and lemon juice. Allow the quiche to rest before serving, serve accompanied with the broad bean salad.
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