We often had quiche in our house when I was growing up, my Mother would do boiled ham one day and the following the leftovers would be sliced and added with tomatoes and onions to quiche. It was delicious.
It’s not something I make very often, the children aren’t great fans of it. However; Chloe, Caoimhe and Harry, all love smoked salmon, all of us apart from Jack love goats cheese, so as I was planning the weekly menu and chatting to Caoimhe about what would be on it for the week, she asked about smoked salmon and scrambled eggs for breakfast at the weekend, I pondered for a moment, I’d need a lot of salmon to cook that for everyone and I have a grocery budget to keep to, so I suggested the quiche. She said ok, they’d try it.
I’m thrilled, this was a huge success and as they enjoyed it for lunch with homemade wedges, Chloe & Caoimhe were throwing around ideas for other quiche fillings!
100g Wholemeal Flour (alternatively use all plain)
110g Diced Butter
1 Large Egg Yolk
3/4 Tbsp Water
3 Large Eggs
150g Crème Fraiche
Handful chopped Coriander
200g Smoked Salmon
7 Cherry Tomatoes, halved
150g Goats Cheese log, sliced
First off, prepare the pastry. Grease a 10″ pie dish with butter.
Add the flour to a large mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk, followed by a little of the water, start to bring the mix together and add more water as necessary.
When the pastry has come together, roll it out on a floured surface and then line the pie dish, trim the edges, prick the base with a fork and leave to rest in the fridge for an hour or so.
Preheat the oven to 180C, cover the pastry base with parchment paper, add baking beans (dry rice works for blind baking too) and blind bake the pastry base for 15 minutes, remove the beans and parchment and bake for a further 10 minutes.
While waiting on the base, add the eggs, crème fraiche & coriander to a bowl and whisk together.
Remove the pastry from the oven and assemble the quiche.
Add the smoked salmon to the base, followed by the tomatoes and goats cheese. Pour the egg and crème fraiche mixture over.
Bake in the oven for 30-35 minutes, until the egg has set.
Serve hot with wedges & salad.
Quiche is also delicious cold and makes a great addition to a summer picnic or a buffet lunch.