Monday, 14 January 2013

making your own - smoked salmon and spinach quiche

Basic Quiche Recipe
Serves 2 (in a 6" quiche tin, double for 4)

Shortcrust Pastry
(I use frozen, 1/2 a block, here's a link if you want to make your own)
2 eggs
200ml Double Cream
80g Grated Cheese (Gruyere, Grand Padano, Parmasan all work well)
Your choice of filling (I went for 2 handfulls of spinach and 100g crumbled smoked salmon)

Roll out your pastry, the thinner you roll the healthier the quiche! Use to line a small tart tin, cut the excess pastry away by running a sharp knife around the top, keeping it horizontal. Fill with baking beads or dried beans in a scrunched up piece of baking parchment to keep the base flat. Blind bake for 8-10 mins, 170 in a fan oven,

With a fork gently whisk the eggs into the cream, grate the cheese into the mixture in a jug.

Once the case is part cooked (it will still look slightly soft, but should hold it's shape) remove the baking beans in the parchment then sprinkle in your filling (I went for the salmon followed by the spinach). Pour over the egg/cream/cheese mixture over the filling until the case is full. The mixture will puff up in the oven but should not stick to the sides of the tin so don't worry if it overflows onto the edges a little, or if your case has any gaps.

Turn down the oven to 150, then bake for 20 minutes, more if the middle is still runny.

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