Thursday, June 18, 2015

Salmon, Watercress and Dill Quiche

Homemade quiche couldn't be more different than the pre-made supermarket ones.  Eaten warm from the oven it is melt-in-the-mouth delicious.  It's a perfect summertime dish, eaten alongside some salad or as part of a picnic.


Readymade shortcrust pastry
50g watercress
200g smoked salmon
1 tbsp finely chopped dill
4 eggs
300ml milk
100ml single cream

Step one - the pastry:

If you’re making the pastry yourself, here’s a helpful recipe to follow.  I, however, am a firm believer in pre-made pastry + so step one for me largely involved unwrapping the pastry and rolling it out a little bit thinner (should be as thick as a £1 coin).

Heat the oven to 200C/180C fan.  Place the pastry into your dish, lining it with parchment paper.  Fill with baking beans and pop into the oven for 15 mins before removing the beads and paper and bake for a further 5 mins.    Turn the oven down to 160C/140C fan.  

Step two - the fillings:

Prepare the watercress by removing the bigger stems and rinsing under cold water.  Place the leaves, still wet, into a saucepan and heat for a few moments before running under cold water once more.  Meanwhile, pop the salmon in the oven for approx. 15 mins 
Whisk the eggs, milk and cream.  Finely chop the dill and add to the egg mix.  When the salmon and watercress are ready, line them in the bottom of the pastry before adding the egg mix on top.  (Pour in the egg mixture slowly; making sure that the mixture doesn’t overflow out of the case.)

Step three - pop it in the oven:

Place into the oven and bake for 25 mins or until it sets.  There should be a slight wobble in the centre.  


Step four - serve + enjoy!

Pour in the egg mixture slowly; making sure that the mixture doesn’t overflow out of the case.

If you don't fancy a big quiche, you could always make mini-quiches which will remove the faff of slicing your quiche when you're enjoying the picnic in the sunshine!

Bon Appetit!




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