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!