Homemade Smoked Salmon Quiche is delicious. It is a regular casual dinner in our house when receiving family or visitors, especially when we know a few are vegetarians. Our ‘Meat free”, Pescaterian pie will be devoured by all. Quiche can easily be made the day before and re-heated. Allowing you to enjoy your visitors without slaving away in the kitchen. “ Look what we just made… Sure It was no troubles“.
150 - 200 g Smoked salmon ( preferably unsliced for chunkier bits )
5 large free range eggs
250ml double cream
100ml whole milk
1 tablespoon dill fresh or dry
50g fresh washed baby spinach- chopped
Seasoning, salt and black pepper
Take your ready made pastry out of the fridge 20 minutes before starting, it ll be easier to roll.
Turn on your oven to 180 degrees
Grease your tart tin evenly with butter or oil, and toss in some flour to coat and help the release of your cooked Quiche.
Roll out the dough on a floured worktop until it is 5mm thin, and wide enough to fit the tin. Gently lift and push it into the sides. Leave some pastry hanging over the side, cut these off after the pastry shell is cooked.
Blind bake your pastry if you like it dry & super crispy.. or skip & jump to the next step if you are in a hurry…
Line the pastry with parchment paper and fill this with baking beans, dried rice or pulses.
Bake the pastry for 20 minutes, remove the beans and paper and cook for 5-10 more minutes until dry and golden.
Chop off your smoked salmon in bite size pieces. Sprinkle those evenly on the bottom of the pie, along with the spinach leaves.
In a bowl, crack the eggs, add milk and cream and whisk vigorously. Add seasoning (easy on the salt … you are using smoked salmon …) add the dill and poor heavenly over the pie.
Bake for 30-40 minutes until golden and fully set. Allow to cool before serving with salads