Smoked Salmon & Vegetable Quiche
400g smoked salmon, sliced into strips
4 sheets flaky puff pastry
2-3 cups finely chopped vegetables (spinach, broccoli, red peppers, mushrooms)
2 cloves garlic, crushed
1 tbsp. lemon juice
5 large eggs
1 cup cream
3/4 cup grated cheddar cheese
1/2 red onion, thinly sliced
1/4 cup fresh chives or parsely, finely chopped
2 tbsp. chopped fresh dill (or 1 tsp. dried)
Zest of 1 lemon
Pinch of chilli flakes (optional)
Defrost the pastry so it’s at room temperature. Prepare a pie dish or 26cm diameter quiche tin.
Preheat the oven to 400°F. Roll out the pastry on a clean, floured surface so it’s larger than the size of your tin/dish. Line the tin with the pastry, trimming to leave a little overlap to counteract shrinkage. Prick the base with a fork. Cut a circle of baking paper to fit up the sides of the dish and fill with baking beads/dry chickpeas/rice/lentils.
Bake near the bottom of the oven for 15 minutes so the sides go golden brown.
Remove the baking paper and baking beads and cook for another few minutes to dry out the bottom. Brush the pastry base all over with beaten egg before it goes back in to help seal it, which prevents sogginess.
Remove from the oven, set aside and reduce the oven temperature to 350F.
Heat 1 tbsp olive oil in a pan over a medium heat and add the onion. Cook, stirring, for 5 minutes until soft. Add the veggies, garlic and lemon juice, and cook for another 10 minutes until the veges are wilted and most of the liquid has evaporated. Season with salt and pepper.
Whisk the eggs in a bowl with the cream, ½ tsp salt and ½ tsp black pepper.
Add the cheese, salmon, red onion, chives, dill, lemon zest and chili to the cooked vegetables. Spoon into the pastry case. Pour the egg mixture carefully over top. Sprinkle with more cheese.
Bake just below the centre of the oven for 45 minutes to 1 hour, or until the egg is set and the base is cooked through.