Smoked salmon quiche
This quiche is easy to make and has a great flavor. Perfect for brunch/lunch.
Servings: 4 approx
Calories: 465kcal
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Ingredients
For the crust -
- 1 ½ cups all purpose flour 210g
- ⅛ teaspoon salt
- 2 oz unsalted butter 60g
- 1 tablespoon olive oil
- 3 tablespoon cold water approx
For the filling -
- 3.5 oz smoked salmon 100g
- 1 tablespoon chopped chives
- 3 eggs
- ½ cup sour cream 120ml
- ¼ cup milk 60ml, or cream, if you prefer
Instructions
- Preheat oven to 350F/175C.
- Measure out the flour and salt in a bowl, cut in the butter then mix in the olive oil and water. Add a little extra water or flour as needed to have it sticking together but not wet or too flaky. Alternatively mix together with a mixer/food processor adding the water last a tablespoon at a time.
- Roll out the pastry on a lightly floured surface and fill a tart/quiche pan which is approx 9.25in/23.5cm diameter and 1in/2.5cm deep. Press into the corners then trim around the edges. Prick all over with a fork. (Skip the above steps if using a ready made pastry case.)
- Blind bake the pastry case for 10 minutes, remove from the oven, take out the parchment/foil from blind baking and let it cool slightly.
- Meanwhile, cut the smoked salmon in to thin strips. Whisk together the eggs, sour cream, milk and a little black pepper, to taste.
- Spread the smoked salmon out evenly across the bottom of the pastry case. Top with the chopped chives then carefully pour in the egg-cream mixture.
- Bake for approx 25 minutes until lightly golden and set (depending on your oven, you may want to turn it a little over halfway through). Serve warm or room temperature.
Notes
I often find it best to hold back a little of the egg mixture until I transfer it to the oven and top it up while it's on the chef.
Nutrition
Calories: 465kcal | Carbohydrates: 42g | Protein: 15g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 175mg | Sodium: 448mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg