Spicy salmon quiche
THE key to achieving the silky 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. SERVES 6
FOR THE CREAM-CHEESE PASTRY
● 100g full-fat cream cheese
● 70g unsalted butter, softened
● 200g plain flour, plus extra for dusting
● ½ tsp salt
● 2 tbsp whole milk
FOR THE FILLING
● 180g hot smoked salmon, plain or sweet chilli
● ½ red pepper, diced finely
● 4 spring onions, sliced
● 200ml double cream
● 4 eggs, plus 2 egg yolks
● Pinch of chilli flakes
● 1 tsp creamed horseradish
● ½ tsp salt
● 1 tbsp chopped parsley
STEP 1 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.
STEP 2 Preheat the oven to 200c/180c fan/400f/ gas 6. On a lightly floured worktop, roll out the pastry until it is 3 mm thick and use it to line the tart tin. Leave the excess pastry overhanging the edge.
STEP 3 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 five more minutes, until golden. Remove from the oven and trim away any excess pastry from the rim to neaten.
STEP 4 Lower the oven temperature to 190c/170c fan/375f/gas 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.
STEP 5 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.
STEP 6 Carefully pour the mixture over the salmon and spring onions. Bake the quiche for 25 to 30 minutes, until risen and golden, with a slight wobble in the middle. Leave in the tin for 15 minutes, then serve warm.