Salmon Quiche

Updated at: Thu, 17 Aug 2023 13:46:40 GMT

Step 1

Preheat the oven 200°C fan-bake and set a rack in the lower half of the oven.

Step 2

Grease the base and sides of a shallow metal baking or roasting dish (about 28-30cm diagonally from corner to corner).

Step 3

If you don't have one use a springform cake tin- line the bottom with baking paper and grezse the sides.

Step 4

Or you can use a quiche tin.

Step 5

Line the dish with pastry.

Step 6

Use one sheet for the base, then cut the remaining sheet up for the sides, joining the seams at the base with a little water and pressure.

Step 7

Make sure there are no cracks — patch them up with extra pastry if you need to

Step 8

Put the butter in a frying pan over a medium heat.

Step 9

When foamy, add the onion, leek and first measure of salt, and cook, stirri for 10 minutes until very soft and starting to caramelise.

Step 10

Add the spinach and lemon juice.

Step 11

Sir for a minute until the spinach wilts, then remove from the heat

Step 12

Allow to cool to warm.

Step 13

If you are using a ceramic dish, you will need to blind bake the pastry case first to prevent it going soggy.

Step 14

Place a piece of foil or baking paper inside the dish so it covers the pastry base and sides.

Step 15

Fill two-thirds full with baking beads, uncooked rice or lentils.

Step 16

Bake in a 180°C fan-bake oven for 10 minutes, then remove the beads and foil or paper, and bake for another 6 minutes

Step 17

Remove from the oven and cool.

Step 18

Fill and bake as usual.

Step 19

Break the eggs into a large mixing bowl with the cream, lemon zest, dill, second measure of salt and pepper.

Step 20

Whisk until smooth.

Step 21

Tip two-thirds of the cooled veges into the base of the pastry case.

Step 22

Add one-third of the cheese, then chunks of salmon.

Step 23

Top with another third of cheese, then pour the cream mixture over the top.

Step 24

Scatter with the remaining cooled veges and cheese.

Step 25

Place the dish in the oven and set a timer for 5 minutes.

Step 26

After 5 minutes turn the heat down to 160°C fan-bake.

Step 27

Cook for a further 25-30 minutes.

Step 28

It should be lightly golden and puffy, and slightly wobbly still in the middle.

Step 29

Serve warm or cold with a squeeze of lemon juice and a crisp fresh salad with vinaigrette.

Step 30

Can be frozen for up to 3 months.

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