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slice of Smoked Salmon Quiche

Smoked Salmon and Broccoli Quiche

Dawn & Allan
An easy, decadent quiche with Smoked Salmon, Broccoli, Fennel & Shallots
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Prep Time 30 minutes
Cook Time 40 minutes
RESTING TIME 30 minutes
Course Brunch, Drinks, Lunch, Lunchbox, Picnic
Cuisine Continental
Servings 8

Equipment

  • 1 Food processor optional
  • 1 Electronic digital scales
  • 1 Rolling Pin
  • 1 25cm Deep Tart tin with removable bottom  10 inch
  • Baking Parchment
  • Baking Beads
  • Small fry pan
  • Whisk optional
  • Cooling Rack 

Ingredients
  

Pastry Crust 

Filling

  • 45 gram Fennel [ 1 1/2 ounces] cut into small matchsticks
  • 45 gram Broccoli Florets [1 1/2 ounces ] Cut into bite sized pieces
  • 65 gram Echalion Shallot [ 2 1/3 ounces], minced the banana shaped shallot
  • 1 Large Knob of Butter not margarine
  • 100 grams Smoked Salmon [3 1/2 ounces] Cut into bite sized pieces
  • 10 Large Free Range Eggs
  • 150 ml Single Cream [ 3 1/2 ounces]
  • 2 teaspoon Dried Chives - or to taste Use fresh if you can
  • ½ teaspoon Dried Tarragon - or to taste Use fresh if you can
  • ½ - ¾ teaspoon Salt to taste
  • ⅛ teaspoon Ground White Pepper to taste

Instructions
 

Pastry

  • Preheat the oven to 200C/180 Fan/Gas 6. [395F]
    Remove the pastry dough from the fridge and roll on a floured surface to approximately 1/2cm (roughly between 1/4 and 1/8 of an inch). Transfer the dough to the tart tin, and press around the base and the sides evenly.
  • Using a sharp kitchen knife, gently cut the dough around the sides of the tart tin evenly.
    trimmed tart case uncooked
  • Line with baking paper and baking beads and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Remove from the oven and place on a cooling rack.
    Reduce the oven temperature to 180C/160 Fan/Gas 4 [355F] and place the rack in the middle.

Filling

  • Gather and weigh your ingredients
    Add the knob of butter to a small sautee pan over medium heat. Sweat the Fennel, Broccoli and Shallots until the shallots are translucent and tender. 5-7 minutes. Set aside to cool
  • Break the eggs into a deep mixing bowl. Add the smoked salmon and stir or whisk until fully incorporated.
  • Add the cooled shallot mixture, stir well then add the chives and tarragon. Finally add the single cream, mixing well and then stir in the salt and white pepper.
  • Gently tip the egg mixture into the prepared pastry shell. [Note 1 ] If you are using Asparagus, add this now
  • Place the prepared baking tin on a baking sheet in the oven on the middle rack. Bake for 40 - 45 minutes or until cooked through and golden [insert a small kitchen knife into the centre and if it comes out clean, your quiche is cooked through] [Note 2]
  • Place on a cooling rack and allow to cool thoroughly before slicing and serving.
  • Wrap in clingfilm or foil to store in the fridge. It will keep for 3 days in the fridge

Notes

Note 1. For an added visual and health kick, you can place some asparagus on top- 
Note 2.  If the quiche is looking too dark during the baking process, loosely put some foil over the top and continue baking until cooked through.