This is one of my favourite quiche recipes. It is so full of flavour. Don't be put off by the homemade pastry. It's really easy to make, beautifully light and makes a huge difference to the end result. I like to serve the quiche with a simple green salad. Delicious! Enjoy x
Salmon and Leek Quiche
Short Crust Pastry:
1 1/2 cups standard flour
1/4 tsp salt
125g cold butter, diced
1/4 cup cold water
1 tbsp olive or rice bran oil
1 onion, finely diced
1 leek, thinly sliced
1 210gm tin red salmon
3/4 cup grated gruyere cheese
1 cup cream
1/4 tsp salt
1/4 tsp fresh ground pepper
Preheat your oven to 190°C.
Sift flour and salt in to a bowl.
Rub cold butter in to the flour until it resembles fine breadcrumbs (see notes).
Add the cold water and mix with a knife to form the dough.
(At this point, the original recipe says to chill the dough for 20-30 minutes. I have done in the past but never bother anymore as I usually don't have time and it never effects the end result).
Roll the dough out on a lightly floured surface large enough to cover the base and sides of your quiche or pie dish. I use a 26cm ceramic pie dish and I always have dough left over once I trim it.
(At this point the original recipe says to chill the lined pie dish for 30 minutes. Again, I have done in the past but don't bother anymore as I usually don't have time and again, it makes no difference to the end result).
Blind bake for 15 minutes. Remove the baking weights and bake for a further 5 minutes (see notes).
Remove from the oven and pop to one side.
Turn down the oven to 170°C and get started on the filling.
Heat oil in a large frying pan on a medium heat.
Add onion and cook for 2-3 minutes.
Add leek and cook until softened.
Spoon the mixture in to the cooked pastry case.
Flake the tin of salmon over the cooked leeks and onion and then top with the gruyere cheese.
Whisk together the eggs, cream, salt and pepper and pour in to the pastry case.
(If you are using a deeper pie dish and need a little more liquid to cover the leeks and salmon, whisk another egg into 1/4 or 1/2 cup of milk and add to the pastry case).
Don't worry if some of the egg and cream mixture spills down the side and under the pastry case. Your pastry won't go soggy - it will stay nice and firm.
Return quiche dish to the oven and bake for 30-35 minutes until top is firm and golden.
Delicious served with a simple green salad.
For rubbing cold butter into flour I use this old fashioned little device - a Pastry Blender. You could also use a knife and fork to cut the butter in to the flour, use your hands to rub the butter in to the flour, or a food processor a pulse it all together.
Blind baking is when you prebake the pastry case prior to adding the filling so your pie or quiche is cooked right through and you don't end up with a soggy undercooked pastry case. This is done by placing a sheet of baking paper on top of the uncooked dough lined pie dish and placing some baking weights (also known as baking beads or baking beans) on top to stop the pastry rising. They are usually ceramic so they can withstand the heat of the oven but I've seen aluminium ones as well. You can also used rice or dried beans or peas if you don't have any baking weights.