Smoked salmon quiche

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 15
Servings 8
Time 35 minutes, plus refrigeration time

Ingredients

  • 225
    g
    cake flour
  • 10
    ml
    grated lemon zest
  • 100
    g
    cold butter
  • 30
    ml
    cold water (you may need a little more)
  • FILLING
  • 15
    ml
    butter
  • 200
    g
    leeks, thinly sliced
  • pinch of saffron strands, soaked in 15 ml warm water
  • 10
    ml
    grated lemon zest
  • 150
    g
    smoked salmon, sliced
  • 3
    large eggs
  • 250
    ml
    milk
  • 125
    ml
    cream
  • 100
    g
    Cheddar cheese, grated
  • 30
    ml
    freshly chopped parsley
 

Method

45 minutes
 
Mix flour and lemon zest together. Rub in butter and then add enough water to form a firm dough. Wrap in clingwrap and refrigerate for 30 minutes.
Roll out on a lightly floured surface and line one large or eight small quiche tins.
Prick all over the base with a fork and cover with greaseproof paper. Fill with beans and bake blind in a preheated 190 °C oven for 10 minutes. Remove the beans and paper and leave to cool.
Reduce oven temperature to 180 °C.
Heat butter in a frying pan and fry the leeks over a gentle heat until golden. Add saffron and cook for a few more minutes.
Remove from the heat and spread over the base of the pastry.
Sprinkle with lemon zest and cover with smoked salmon.
Beat eggs, milk, cream and cheese together. Stir in the parsley and season with a little salt. Pour over the filling and bake in the for 25 to 30 minutes until the filling is set. Serve warm or cool.
 

Read more on: fish/seafood  |  bake  |  shallow-fry
 

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