Hooray! It’s Friday! I know it seems crazy to celebrate the weekend in these days of working from home and lockdowns, but I think keeping a sense of routine is so important. It’s been a rollercoaster of a week, so I’m looking forward to cracking open a bottle of wine, putting my feet up and enjoying a big slice of Herby Smoked Salmon Quiche.
A good quiche has to be one of my desert island foods, and to my mind, there is no better filling than luxurious smoked salmon. Paired with tangy creme fraiche, spring onions and fresh herbs, this is a seriously flavoursome quiche. Perfect for lunch or a light dinner, quiche can be made well in advance and eaten room temperature or gently warmed.
A lot of people are unsure about making their own pastry, but it’s very easy to make using the food processor and comes together in moments. If you like, you can use store-bought pastry, but once you try the easy method below you will never go back. Trust me, it’s easier than you think.
I like to use spring onions or scallions in my quiche, however, it is also delicious with finely sliced red onions. If you like, you can take it in a Scandinavian direction by chopping up some fresh dill and adding it to the quiche custard before baking. I use creme fraiche because it is easy to come by here in Europe. You can replace it with sour cream or cream and the result will be perfectly delicious.
What’s your favourite quiche flavouring? My friend Shamim (@sugarmagnoliacuisine) makes some absolute stunners, so if you are looking for more inspiration go and check her out! Have a great weekend everybody, happy cooking! xJ
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
for the pastry:
- 250g plain flour
- 125g unsalted butter
- 1 tsp sea salt
- 1 tsp sugar
- 1 large egg, beaten
- 2 tsp dijon mustard
for the quiche:
- 4 large eggs
- 300ml creme fraiche or sour cream
- ½ tsp sea salt
- 1 clove garlic, crushed
- 1 tsp paprika powder
- small bunch of parsley, finely chopped
- 3 spring onions/scallions, finely sliced
- 200g smoked salmon
- freshly ground black pepper
- To make the pastry, place the butter, flour, salt and sugar in the bowl of a food processor with the blade fitted and process on high until the mixture resembles fine breadcrumbs. Pour in the beaten egg, then run the processor until the mixture clumps together and forms a soft dough. This takes longer than you might think, up to a minute or so. If the dough refuses to come together add a little cold water a teaspoon at a time until it does.
- Turn the dough out onto a lightly floured surface, knead into a ball, then use a rolling pin to tap it out into a disc. Roll out to a round larger than the tin, dusting with flour and turning as you go. Place the dough into the tin, pressing it gently but firmly into all the corners. Fold the overhanging pastry back into the tin to create a firm edge. Prick all over with a fork, then place in the freezer for 15 minutes, or the refrigerator for 30. Keep the pastry trimmings aside.
- Meanwhile, heat the oven to 200°C / 400°F / Gas 6. Prepare the filling by beating together the eggs, creme fraiche, sea salt, garlic, paprika powder and parsley with a few grinds of black pepper. Set aside to infuse.
- When the pastry has chilled, remove from the freezer or fridge, scrunch up a sheet of baking paper and use it to line the pastry. Line the baking paper with a piece of foil, pressing to the shape of the pastry. Place the tart tin on a baking tray, then blind bake (see notes) for 15 minutes. Remove the foil and baking paper and bake for a further 5 minutes.
- Remove the tray from the oven and reduce the heat to 180°C / 350°F / Gas 4. Check the pastry case for any cracks - if so, dampen a small amount of pastry trimmings with a little water so it has a paste-like consistency and very carefully use this to plug any holes or cracks. Brush the tart shell with mustard, be gentle as the pastry is still fragile.
- Scatter over the spring onions, pour in the egg mixture, then tear the salmon into pieces and place add to the tin. Bake in the preheated oven for 40-45 minutes until puffed in the middle and golden.
- Allow the quiche to cool to room temperature on a rack before cutting.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 608Total Fat: 44gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 270mgSodium: 1436mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 17g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I make Herby Smoked Salmon Quiche in advance?
Yes, you can, it can be made 2-3 days in advance.
Should I use hot smoked or cold smoked salmon in this quiche?
You can use either, but I prefer cold smoked salmon.
Can I use store-bought pastry to make this quiche?
Of course! Though it is so quick and easy to make your own I urge you to give it a try.
HOW DO I BLIND BAKE PASTRY?
It’s easy to blind bake pastry! Blind baking is simply drying out the pastry before you put the filling in to stop the dreaded “soggy bottom”. Line the pastry with scrunched up baking paper and foil, weight it down if you like, though it isn’t necessary. (You can use dried beans, rice or lentils) and bake for 15 minutes. Remove the lining an bake a further 5 minutes before proceeding with the recipe. Save the beans or rice for next time!