Orange flour

Smoked Salmon and Watercress Quiche

Smoked Salmon and Watercress Quiche

Quiche is a great summer dish and tastes just as good cold or hot. Quick to make and you can fill them with anything. Feta is not the most flavoursome of cheeses, but it gives the quiche a creamy texture and lets the smoked salmon shine through. I had never eaten tenderstem broccoli before today, but I thought I would give it a go. It is sweeter than the standard broccoli I usually buy and looks much more delicate in a quiche.


shortcrust pastry:
85g butter
170g plain flour
7tsp cold water
pinch of salt

3 eggs
1/4pt. whole milk
2 smoked salmon fillets
bunch of watercress

bunch of watercress
cheddar cheese
salt and pepper


(preheat oven to 200*c and place a loose bottomed tart tin onto a baking tray – no need to grease)

for the pastry:
– cut the butter into small cubes and place in a bowl with sifted flour
– with the tops of your fingers, rub together the butter and flour with salt until it becomes a fine crumb
– add the water and bring together to form a dough
– roll the dough out into a circle a few mm thick and a few cm bigger than your tart tin

– press pastry into tin and use a knife to cut off any overhang
– place in the fridge for 15mins to cool

while pastry cools:
– poach salmon in milk until almost cooked through, then pat try and flake into pieces
– whisk together cream cheese, milk and eggs, with a pinch of salt and pepper

– after 15mins, remove pastry from fridge
– cover the base of the tart with salmon
– place in a layer of torn watercress, large pieces of stalk removed
– pour cheese, milk and egg mixture  into each tart – fill each almost to the top
– top each tart with a little grated cheddar and a few twists of black pepper
– bake for 20-25mins
– after baking, let stand for a few minutes before turning out of dish to serve


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This entry was posted on April 17, 2013 by in Baking, Dinner, Easy, Fish, Lunch, Pastry and tagged , , , , , .
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