Salmon quiche

Salmon quiche is something I think to make when I have leftover cooked salmon hanging about or a couple of fresh fillets that need using up.

I tend to make my own pastry, but with a sheet of ready-rolled, it’s five minute’s work to turn out this dish.

A superior lunchtime centre-piece for not much effort at all…

Salmon quiche

For the pastry:

• 110g plain flour
• 1/4 tsp salt
• 50g cold butter, diced
• 1-2 Tb cold water

For the filling:

• 300g cooked salmon, flaked into pieces
• 1 Tb butter
• 1 small onion, diced
• 4 eggs
• 1 cup double cream
• 1/2 cup crème fraiche
• 1 Tb fresh dill, chopped
• salt and pepper

1. In a mixing bowl, whisk together the flour and salt. Add the diced butter, and rub it into the flour with your fingertips.
2. Add just enough water to bring the pastry into a ball. Flatten into a disk and chill for 30 minutes.
3. In a small frying pan over a medium-low flame, melt the tablespoon of butter. Add the diced onion and cook slowly until golden. Remove from the heat, and set aside.
4. Whisk together the eggs, double cream, créme fraiche and dill. Season with salt and pepper.
5. Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the pastry to the right size to line your tart tin.
6. Prick the bottom of the tart all over with a with a fork. Place the tin on a baking sheet, and bake for 15 minutes, or until lightly golden.
7. Scatter the flaked salmon across the bottom of the tart. Top with the onions, then pour over the cream mixture.
8. Return to the oven and bake until the filling is set, about 20-25 minutes.

Tags: dill, double cream, eggs, pastry, salmon