Description
This quiche combines classic French techniques with a British twist by adding smoked salmon. The filling is made from eggs, cream, and cheese, all nestled in a crispy shortcrust pastry base. The smoked salmon adds a depth of flavor, making it both indulgent and satisfying. It’s a great dish to serve warm or cold, making it versatile for various occasions.
Ingredients
For the Pastry:
- 175g plain flour
- 100g cold butter (cut into cubes)
- 1 egg yolk
- 1–2 tbsp cold water
For the Filling:
- 100g smoked salmon (roughly chopped)
- 3 large eggs
- 300ml double cream (or a mix of cream and milk)
- 100g grated Gruyère cheese (or cheddar if preferred)
- 2 tbsp chopped fresh dill (or parsley)
- Salt and pepper to taste
Instructions
Step 1: Make the Pastry
Begin by making the shortcrust pastry. In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Wrap the dough in cling film and chill in the fridge for about 30 minutes.
Step 2: Roll Out the Pastry
Preheat your oven to 190°C (375°F). Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm tart tin with the rolled-out pastry, pressing it into the edges and trimming off any excess. Prick the base with a fork and chill the pastry for another 10-15 minutes.
Step 3: Blind Bake the Pastry
Line the pastry with parchment paper and fill with baking beans or uncooked rice to weigh it down. Bake in the preheated oven for 10-15 minutes until the edges are golden. Remove the parchment paper and baking beans, then return the pastry to the oven for another 5 minutes to dry out the base. Once done, set aside to cool slightly.
Step 4: Prepare the Filling
In a bowl, whisk together the eggs and cream until smooth. Stir in the grated Gruyère cheese, chopped dill, salt, and pepper. Ensure the mixture is well seasoned as it will balance the rich salmon and creamy custard.
Step 5: Assemble the Quiche
Scatter the chopped smoked salmon evenly over the cooled pastry base. Pour the egg and cream mixture over the salmon, ensuring it is evenly distributed. Be careful not to overfill, as the filling will puff up slightly as it bakes.
Step 6: Bake the Quiche
Reduce the oven temperature to 180°C (350°F) and bake the quiche for 25-30 minutes, or until the filling is just set and golden on top. The center should be slightly wobbly but will firm up as it cools. Once done, remove from the oven and allow the quiche to cool for a few minutes before slicing.