Smoked Salmon, Broccoli & Crème Fraîche Quiche

Fri, 7 September 2018

Ingredients:

For the pastry

•          150g Plain Flour, plus extra for dusting

•          75g Butter, plus extra for greasing

•          1 Egg Yolk

•          2tbsp Cold Water

•          Salt & Pepper

For the filling

•          100g Smoked Salmon

•          4 Spring Onions

•          100g Sprouting Broccoli

•          5 Free Range Eggs

•          50ml Milk

•          200g Crème Fraiche

•          Salt & Pepper

 

Method

·         Pulse the Flour & Butter together in a food processor, add the egg yolk and enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

·         Roll out the pastry on a light floured surface and line an 8-inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.

·         Preheat the oven to 180°C.

·         Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans / rice.

·         Place on a baking tray and bake blind for 20 minutes. Remove the beans / rice and parchment and return to the oven for another five minutes to cook the base.

·         Reduce the temperature of the oven to 160°C/140°C Fan/Gas 3.

·         Sprinkle the spring onion into the pastry base and add the smoked salmon & broccoli.

·         Combine the eggs with the milk and crème fraiche in a bowl and season well.

·         Pour over the salmon and broccoli.

·         Bake for 30–40 minutes, or until set. Allow to cool and set further.

·         Trim the pastry edges to get a perfect edge and then serve in wedges.