This is another dish I made for my Apprentice viewing ‘party’. There’s a lot of great TV on at the moment and I’ve even got into The Masked Singer. I was absolutely shocked to discover that any of the guys from the band Westlife actually had any talent to the point where I thought they were actually Adam Lambert! Westlife were the scourge of my teenage years being at a girls school. I just used a food processor to do the pastry as I did the pastry on a lunch break and added the filling in later on.
- 150g butter (block of butter – very cold)
- 200g plain flour
- 7 eggs
- 2 tbsp ice cold water
- 2 fillets of salmon
- 1 leek
- 10g chives
- 300g crème fraiche
1.) Make the pastry by chopping up the butter into small chunks.
2.) Add the butter to the food processor and then the flour. Blitz until breadcrumbs are formed.
3.) Separate the egg and tip in the egg yolk and the water.
4.) Blitz a little more until the pastry has become a ball in the food processor.
5.) Dust a surface with flour and a rolling pin.
6.) Roll out the pastry to about 0.7mm thickness. Roll the pastry up on the rolling pin and transfer over to a 25cm tart tin.
7.) Use a bit of the extra pastry that’s overhanging and roll into a ball. Push the pastry down into the tart tin so it fills all the corners. The pastry will shrink down when baked so this is important.
8.) Roll the rolling pin across the top to cut off the excess pastry.
9.) Cover in cling film and refrigerate.
10.) For the filling, wash and slice up the leeks and cook in a frying pan with a tablespoon of butter until completely soft.
11.) While this is cooking, dice the chives and add to a measuring jug. Pull the skin off the salmon and chop into chunks.
12.) Add the salmon to the pan with the leek and cook, turning around until all sides are pink.
13.) Turn off the heat and leave to cool to room temperature.
14.) Preheat the oven to 200 degrees C.
15.) Put some parchment paper over the quiche and weigh down with baking beads (you can use rice if you don’t do so much baking)
16.) Bake for 10 minutes then remove the parchment paper and baking beads and bake for another 10 minutes. Turn the oven temperature down to 180 degrees C.
17.) In the measuring jug, add the crème fraiche, 4 of the eggs, separate the other two eggs and add the yolks to the measuring jug. Season and give it a good whisk.
18.) Spoon the salmon and leeks over the quiche base.
19.) Pour over the egg mix but not over the top of the pastry.
20.) Bake for about 30 minutes until the quiche is golden brown and set in the middle.