Smoked salmon and potato quiche
Method
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Preheat the oven to 180C/350F/Gas Mark 4.
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Roll out the shortcrust pastry until it is slightly larger than a 25cm/10in loose-bottomed cake tin.
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Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Place in the oven and bake for 20 minutes.
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Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the tart to the oven and bake for a further five minutes, or until golden-brown.
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For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case.
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In a bowl, beat together the eggs, dill, crème fraîche and nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
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Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
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Set the quiche aside to cool.
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To serve, place a wedge of quiche onto a serving plate, then place the salad leaves alongside.
Ingredients
- 225g/8oz ready-made shortcrust pastry
- 1 free-range egg, beaten
For the filling
- 175g/6oz smoked salmon, chopped
- 100g/3½oz smoked bacon lardons, cooked
- 100g/3½ new potatoes, cooked and cut into cubes
- 3 free-range eggs
- 1 tbsp finely chopped fresh dill
- 200ml/7fl oz crème fraîche
- 1 tsp grated nutmeg
- salt and freshly ground black pepper
- green salad leaves, to serve
Shopping List
Smoked salmon and potato quiche
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry