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Debbie Hall's Salmon Quiche
After the huge success of Debbie's cheesecake recipe we have asked her to share another great Summer recipe. Her Salmon Quiche is legendary & well worth a try.
PASTRY
170 g butter
2 1/2 cups flour
pinch of salt
1 egg yolk mixed with 1/2 cup water
Mix the butter, flour and salt with the K beater or in a food processor until crumbly. Add the water and egg mixture and mix until combined but do not over mix (it will make the pastry tough)
Allow the pastry to rest in the fridge for about 20 minutes. Roll or pat the pastry by hand into a quiche tin. You do not have to pre-bake the pastry. Leave the pastry shell in the fridge until you are ready with the filling.
FILLING
1/2 bunch of spinach (carefully washed, dried and thinly sliced)
4 whole leeks ( sliced and cooked in a pan with 30 ml butter until soft)
1/2 onion chopped
250 g cream cheese
CUSTARD
250 ml cream
2 whole eggs
seasoning (salt, pepper, little nutmeg, herbs of choice )
Filling the pie case with the filling above, dotting the top with pieces/slices of cream cheese. Pour over the custard. Bake at 180 c for about 30-40 minutes. The custard must be set in the middle.
TOPPING
250 ml creme fraiche
little finely grated lemon rind
2 ts lemon juice
1/2 packed chopped chives
salt and pepper
200 g smoked salmon -cut into ribbons
When the quiche is baked, allow to cool. Then place dollops of creme fraiche randomly on top and garnish with salmon ribbons.
Serve with a lovely green salad.
CLICK HERE FOR DEBBIE'S CHEESECAKE RECIPE
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