In this video i show you how to make a beautiful salmon quiche. the video only lasts just over 6 minutes.
Salmon Quiche
Serves: 6-8
Pan Size: 1 x 20cm x 3cm flan ring
Ingredients
For the Pastry:
240g plain flour
120g cold butter, cut into small cubes
2 eggs
1 tablespoon water
For the Filling:
Tarragon leaves
450g salmon fillet
4 whole eggs
3 egg yolks
400ml double cream
Salt and pepper, to taste
Pinch of cayenne pepper
Method
For the Pastry:
- Place the flour in a food processor, and add the cold, cubed butter.
- Process until the mixture resembles breadcrumbs.
- Add the eggs and water, and process again until a dough forms. You may need to add a little more water if the dough doesn't come together.
Note: This pastry does not need to be blind baked.
Roll out the dough on a floured surface, ensuring there's enough flour to prevent sticking.
Line a buttered flan tin with the dough, and then place it back in the fridge while you prepare the filling.
For the Filling:
- Preheat the oven and bake the salmon, covered, for 10 minutes. Allow to rest for an additional 10 minutes.
- In a large bowl, whisk together the whole eggs and egg yolks. Season with salt, pepper, and a pinch of cayenne.
- Fold in the double cream.
- Place the cooked salmon in the base of the pastry-lined flan tin.
- Sprinkle with tarragon leaves.
- Pour the egg mixture over the top.
Baking:
- Bake in the oven for approximately 45 minutes.
- After 30 minutes, reduce the heat to 150°C. It may need a little longer in the oven; the quiche should be nice and fluffy when done.
Serving Suggestion: Serve with a green salad.
