smoked salmon and watercress quiche
Cuisine: French
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
  • 1 pâte brisée
  • 200g smoked salmon, shredded
  • 30g watercress
  • 1 tablespoon chopped dill
  • 1 cup heavy cream
  • 2 eggs, beaten
  • 1 tablespoon dry onion mix
  • Pepper to taste
Instructions
  1. Preheat oven to 350°F/180°C. Roll out the pâte brisée in a circle shape and place it in a round Pyrex. Press the sides around the Pyrex, prick the bottom of the dough with a fork and place a sheet of parchment paper on top of the dough. Fill with ceramic pie weights and blind bake for 10 minutes until golden.
  2. Put the shredded smoked salmon, watercress and dill on the bottom of the pâte brisée.
  3. In a small mixing bowl, whisk the heavy cream, eggs and dry onion mix. Pour the mixture over the smoked salmon, watercress and dill. Sprinkle with a bit of pepper.
  4. Bake for 30 minutes until golden. Serve warm or at room temperature.
Notes
HEAVILY ADAPTED FROM: BBC Good Food's Salmon & Watercress Quiche
CAN BE PREPARED IN ADVANCE: Eat at room temperature or simply reheat, covered with aluminium foil, in the oven at 320°F/160°C for 10 minutes
Recipe by Savormania at http://www.savormania.com/smoked-salmon-and-watercress-quiche/