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Smoked Salmon Quiche
To make pastry, add the salt to the sieved flour. Tip the flour onto a clean surface or in a big mixing bowl and place the butter cubes at the centre of the flour.
Using your fingertips, rub the butter and flour together until the mixture has the consistency of very coarse crumbs (don't over-mix). Mix in the beaten egg and water to form a dough.
Roll the dough using a rolling pin and fold it in half , repeat this step 5-6 times. Then, keep it in the fridge for an hour.
Roll the dough out to a thickness of 0.4 - 0.5cm or big enough to cover the baking mould. After laying it flat on the mould, trim the edges and poke the base with a fork.
Chop the onion and mushroom into small pieces. Brown the onion in butter, then add mushroom and broccoli. Fry until all the moisture is gone, and leave to cool down at room temperature.
Preheat the oven to 180C. Beat 6 eggs in a big bowl, add in single cream, seasonings and chopped dill.
Scatter the smoked salmon slices, cooked vegetable and grated cheese on the pastry, pour in the egg mixture until the pie is full.
Bake at 180 C for 40 minutes or until the centre of the quiche sets. If you are using small backing mould, reduce the baking time.
- Pastry Ingredients:
- 300g plain flour
- 125g butter cubes at room temperature
- 1/4 teaspoon salt
- 2 eggs
- 2 tablespoons cold water
- Filling Ingredients:
- 250g smoked salmon
- 6 eggs
- 150g parmazen cheese (shredded)
- 150g emmental or cheddar cheese (shredded)
- 400ml single cream
- Half an onion
- 100g mushrooms
- Pepper, nutmeg powder and salt
- A bunch of dill
Publication Date: January 28, 2015.