Salmon Quiche with Homemade pastry

Salmon Quiche with Homemade Pastry

Shortcrust pastry - using a food processor (can be done by hand)
1 ¼ cups plain white flour
½ tsp salt
100g unsalted butter, cold, cut into small cubes
2 ½ tbsp cold water

Place flour, salt and butter in food processor. Pulse until it looks like breadcrumbs. Now turn on low and slowly add the 2 ½ tbsp of cold water. Place on high, mixture will form into a ball of soft dough quite quickly. Remove, form into disc and wrap into cling wrap. Pop in fridge for 30 mins, or longer if you like. Turn on oven to 200c (fan forced) Sprinkle bench with flour, unwrap dough and roll out using rolling pin. This mixture will roll out to fit a 27cm round, or smaller pie dish like I’ve used. Place rolled out dough into pie dish and gently ease it into the shape of the dish, cut off excess. Place large piece of baking paper over pastry and fill with baking beads. Bake for 20 minutes, then remove from oven. Remove paper and hot baking beads – please take care. Return to oven for 10 minutes, or until base lightly baked. Ready for your filling.

Salmon Quiche
1 tbsp butter
4 eshallots (french onions), sliced
2 garlic cloves, minced
4 free range eggs
1 cup of cream, full fat
150g hot smoked salmon (I’ve used Huon Salmon)
2 tbsp (or more if you love it) fresh dill, roughly chopped
75g danish feta
1 cup of grated vintage cheese (I’ve used Bega)
Salt and pepper to taste

Preheat oven to 160c (fan forced) Melt butter in pan adding sliced eshallots and minced garlic. Cook until translucent, not golden. Tip the eshallots and garlic onto your pie crust, spread out evenly. Evenly break up feta and salmon into chunks onto your pie crust. Sprinkle chopped dill (save some for the top) Whisk together your eggs and cream, add your salt and pepper. Gently pour your egg mixture on top of your pie ingredients. Sprinkle the last of your dill on top. Bake between 30 to 35 mins or until centre is set but still slightly jiggly. Rest for 10 mins before removing from pie dish.

Print