The First Quiche of Summer
It isn’t summer until I’ve made a quiche and as the weather has finally remembered which season it is, I thought I’d share this quiche I made a few weeks ago. It may not be very humble, but this was possibly the best quiche I’ve made. Have a go and enjoy!
- One roll shortcrust pastry
- Three salmon fillets
- Olive oil for grilling
- Three large eggs, plus two additional egg yolks
- Approx. 200ml double cream
- Approx. 100ml milk
- Small bunch dill, chopped
- One heaped tsp mustard powder
- Sea salt & pepper to season
- Tin size – 20cm
- Preheat oven to 160˚C
- Coat the salmon in the oil and season with sea salt and pepper. Grill until opaque. Set aside to cool.
- Grease the quiche tin and line with the pastry. Blind-bake until cooked through and set aside to cool.
- In a jug whisk together the eggs, yolks, cream, milk, mustard powder and seasoning.
- Once salmon has cooled enough to handle, flake into a bowl with a fork, being careful not to make the pieces too small.
- Spread evenly over the baked pastry case and scatter over the chopped dill.
- Gently pour the egg mixture over the fish and herbs, making sure the salmon stays evenly distributed around the quiche.
- Place in the oven and cook for approximately 30 minutes, or until the quiche has set. It should feel firm to the touch but still have a wobble when it’s shaken.
Serve with your choice of salad leaves and buttered new potatoes.