Spicy salmon quiche recipe
The spicy hot smoked salmon filling complements the cream cheese pastry perfectly. The key to achieving the silky smooth texture of a quiche is beating the cream and eggs until they foam. Don’t over-bake, though – the quiche is ready when it’s risen and has a tiny wobble in the centre.
You will need: 23cm (9 inch) loose-bottomed round or fluted tart tin; baking paper; baking beans.
Recipe from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.
Ingredients
- 100 g full fat cream cheese
- 70 g unsalted butter, softened
- 200 g plain flour, plus extra for dusting
- 0.5 tsp salt
- 2 tbsp whole milk
- 3.5 oz full fat cream cheese
- 2.5 oz unsalted butter, softened
- 7.1 oz plain flour, plus extra for dusting
- 0.5 tsp salt
- 2 tbsp whole milk
- 3.5 oz full fat cream cheese
- 2.5 oz unsalted butter, softened
- 7.1 oz plain flour, plus extra for dusting
- 0.5 tsp salt
- 2 tbsp whole milk
- 0.5 red pepper, diced finely
- 4 spring onions, sliced
- 200 ml double cream
- 4 eggs, plus 2 egg yolks
- 1 pinch chilli flakes
- 1 tsp creamed horseradish
- 0.5 tsp salt
- 1 tbsp chopped parsley
- 180 g hot smoked salmon
- 0.5 red pepper, diced finely
- 4 spring onions, sliced
- 7 fl oz double cream
- 4 eggs, plus 2 egg yolks
- 1 pinch chilli flakes
- 1 tsp creamed horseradish
- 0.5 tsp salt
- 1 tbsp chopped parsley
- 6.3 oz hot smoked salmon
- 0.5 red pepper, diced finely
- 4 spring onions, sliced
- 0.8 cup double cream
- 4 eggs, plus 2 egg yolks
- 1 pinch chilli flakes
- 1 tsp creamed horseradish
- 0.5 tsp salt
- 1 tbsp chopped parsley
- 6.3 oz hot smoked salmon
Details
- Cuisine: British
- Recipe Type: Quiche
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- First, make the pastry. In a bowl, use a wooden spoon to beat together the cream cheese with the butter. Add the flour and salt and beat until incorporated. Add the milk and use your hands to bring the pastry together. Gently knead to form a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
- Heat your oven to 200°C/180°C fan/400°F/gas mark 6.
- On a lightly floured worktop, roll out the pastry until it is 3mm (0.1 inch) thick and use it to line the tart tin. Leave the excess pastry overhanging the edge.
- Line the pastry case with baking paper and fill with baking beans. Bake the pastry case blind for 15 minutes, until the pastry is dry to the touch. Remove the beans and baking paper and return the pastry case to the oven for 5 more minutes, until golden. Remove from the oven and trim away any excess pastry from the rim to neaten.
- Lower the oven temperature to 190°C/170°C fan/375°F/gas mark 5.
- Now, make the filling. Flake the salmon into a bowl and mix in the diced peppers and sliced spring onions. Scatter the mixture over the pastry case.
- In a clean bowl, whisk the cream with the eggs and egg yolks until light and foamy. Add the chilli flakes, horseradish, salt and parsley, and stir to combine.
- Carefully pour the mixture over the salmon and spring onions. Bake the quiche for 25–30 minutes, until risen and golden, with a slight wobble in the middle. Leave in the tin for 15 minutes, then serve warm.
This recipe is from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature