Friday, 21 October 2011

Friday Feast - Smoked Salmon and Rocket Quiche

We had the first frost here yesterday and no doubt thoughts will be turning to warm casseroles and soups - as they say, Winter drawers on:)

This recipe is quite Summery, but light meals are a nice change even when the weather is colder and we still try to have salad (aka rabbit food to some) at least once or twice a week. It would also be a pleasant addition to any celebratory (long word) buffet parties you might have over the festive season. Sheesh, I sounded a bit like Marguerite Patten there! OK, showing my age - my Mum's favourite recipe book was a Marguerite Patten one, along with the Bero Baking Book and Mrs Beeton's! Does anyone remember the Bero Flour baking books? I'm sure I have one somewhere as they were still being produced throughout the 70's possibly 80's - must dig it out.

Smoked Salmon and Rocket Quiche
Oops, the clump of parsley on top - does nothing for the photo :(

250g packet shortcrust pastry (or make your own)

For the filling:

90g rocket or watercress, rinsed and dried in a clean tea towel
150g smoked salmon
2 large eggs
200ml creme fraiche or double cream
Salt and ground pepper

Roll out pastry to line a 9" flan tin/dish.

Set the oven to fairly hot, Gas Mark 6 or 200 degrees C.

Prick pastry case, line with greaseproof paper and fill with baking beans.

Bake blind for 15 minutes, Remove baking beans and greaseproof paper and bake for a further 10 minutes. Take out of oven and reduce temperature to moderate, Gas Mark 4 or 180 degrees C.

To make the filling:

Chop the rocket or watercress, making sure you discard any thick stalks. Spread the chopped leaves in the flan case. Then tear the smoked salmon into pieces and arrange on top.

Beat eggs with the creme fraiche or cream and season. Pour mixture into the flan case and bake 25-30 minutes, until just set. Serve warm or cold.

To freeze - when cold, open freeze until frozen then wrap in cling film and then foil. Label and freeze. Use within one month. Unwrap and thaw in the fridge.

Things I do:

Not all smoked salmon comes in 150g packs. If yours is bigger than 150g you can add up to about the same amount of smoked salmon again. I tend to use a 200 to 250g pack - depending which is the better deal :)

Whilst I do try to make my own shortcrust pastry, if I use ready made then I go the whole hog and buy those ready rolled sheets of pastry. Might as well be hung for a sheep as a lamb - and save a bit of messing round with flour and a rolling pin!



Enjoy!

Di
x

8 comments:

  1. Sounds good to me Di....with or without the rabbit food :-)
    Hugs,
    A x

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  2. I'm not a big fish eater, but I do like the look of this!

    Hugs, Sarn xxx

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  3. Di, this looks gorgeous!! going out for my Dinner tonight otherwise l might of given it a go .........there's always another day thanks :) Sandra H

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  4. Not a fan of smoked salmon or fresh salmon but I do love tinned salmon.
    Well only the other day i asked my Daughter if she had my Bero recipe book, she denied all knowledge, I am sure I lent it her ages ago BUT as one of our wedding presents (nearly 43 years ago) we had a Marguerite Patten cookery book 'cookery in colour' that has also disappeard too.
    Kath x

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  5. Scrumptious ... love smoked salmon and rocket so this sounds the perfect combination. It goes without saying that I not only remember those cookery books but that I have still got one or two on my bookshelf - especially Marguerite Patten's. That's how old I am :( Lost the Bero book years ago but have a couple of the most used recipes in my jotter - should dig them out and give them a whirl again. My ex bought me Mrs Beeton when we were first married ... do you think he was trying to tell me something ... right, I'm off to take a dozen eggs ... :) Elizabeth x

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  6. M'mmm - sounds (and looks) yummy! Another great recipe. Thank you x

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  7. Thank you. This looks a lovely recipe and I shall be making it tonight - I have been looking up ideas to use up Christmas leftovers;)

    It is still possible to obtain The Be-Ro book (I have 40th edition!!) Just send a cheque or postal order for £1.50 payable to 'Be-Ro Recipe Book' to:
    The Be-Ro Kitchen,
    PO Box 100,
    Blackburn,
    Lancs, BB0 1GR

    Happy Baking:)

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Thank you so much if you take the time to comment! Sorry but anonymous comments have had to be blocked due to a spam avalanche. Di x