Salmon and watercress quiche
With buttery pastry, rich smoked salmon and peppery watercress this delicious quiche is sure to get the taste buds tingling. The quiche balances all these flavours, creating a harmony on your plate. What's more, it can always be made ahead of time and enjoyed hot or cold.
- 150gplain flour
- 200gsmoked salmon
- 70gspring onion
- 50mldouble cream
- Salt and pepper
- For the pastry, place the flour, salt and butter into a bowl and rub together until it resembles breadcrumbs. Add enough water to bring the mix together into a dough. Wrap in baking parchment, place in the fridge and leave to rest for 30 minutes.
- Roll the pastry to around 3mm thick. Once rolled, lift the pastry up and use it to line your 23cm sandwich tin, gently pressing it down into place.
- Lightly prick the base with a fork and blind bake at 170°C for 15 - 20 minutes until lightly coloured and cooked through. Remove from the oven and leave to cool.
- For the filling, tear your salmon into bitesize pieces. Next, remove and discard any large or woody stalks from your watercress and roughly chop. Thinly slice your spring onions, and finely chop your dill.
- Place the smoked salmon, watercress, spring onion and dill in a bowl, and mix to combine well. Place into your cooled pastry case.
- Place the eggs, milk, double cream and salt and pepper into a large jug and whisk together well.
- Pour gently over the filling, and place it in the oven at 170°C for 30 - 40 minutes, or until the top is golden and the filling is set, but with a slight wobble.
- Remove from the oven and allow to sit for 10 minutes before cutting and serving.