Quiche recipe for 8 - 10 people, takes only 15 mins; recipe has plain flour, salt, butter, water, watercress, smoked salmon, dill, egg, milk and double cream.
Salmon & watercress quiche
Course: Quiche
Servings
8 - 10
servings
Prep time
30 mins
Ingredients
- Egg: 5 eggs, beaten
- Milk: 100ml milk
- Dill: 1 tbsp chopped dill
- Butter: 140g cold butter, cut into cubes
- Smoked Salmon: 200g smoked salmon, shredded
- Watercress: 50g watercress, roughly chopped
- Plain Flour: 350g plain flour, plus extra for dusting
- Salt: 1 tsp salt
- Water: 3-5 tbsp very cold water
- Double Cream: 250ml double cream
Directions
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a PS1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
