Smoked Salmon Quiche
Smoked Salmon Quiche

Ingredients

Method

  • 225g readymade shortcrust pastry
  • 1 beaten egg
  • For the Filling
  • 175g chopped smoked salmon
  • 100g smoked bacon lardons, cooked
  • 100g new potatoes, cooked and cubed
  • 3 eggs
  • 1 tbsp dill, chopped
  • 200g crème fraîche
  • 1 tsp grated nutmeg
  • Salt and pepper
  • Salad leaves, to serve
  • Preheat the oven to 180C. Roll out the pastry until it is slightly larger than a 25m loose-bottomed cake tin. Prick the pastry with a fork all over, then line the pastry case with parchment, and blind bake (with baking beans, if you have them) for 15-20 mins.
  • Remove the parchment and baking beans. Brush the pastry case with beaten egg, and return to the oven for 5 minutes to turn golden.
  • Make your filling by arranging the salmon, bacon, and potatoes evenly in the bottom of the pastry case. In a bowl, beat the eggs, crème fraîche, dill and nutmeg to combine, season well, and pour into the pastry case. Bake in the oven for 30 minutes or until set, allow to cool, and serve with salad leaves.
30 mins
6 serving
This recipe pairs perfectly with the Dominique Portet Sparkling Rosé NV from Yarra Valley, Australia.

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