Salmon Watercress Quiche Recipes

SALMON & WATERCRESS QUICHE

Salmon & watercress quiche image

This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish

Provided by James Martin

Categories Buffet, Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 10

Ingredients

350g plain flour , plus extra for dusting
1 tsp salt
140g cold butter , cut into cubes
3-5 tbsp very cold water
50g watercress , roughly chopped
200g smoked salmon , shredded
1 tbsp chopped dill
5 eggs , beaten
100ml milk
250ml double cream

Steps:

First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium

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Sift the flour and salt into a large mixing bowl. Add the butter cubes and use your fingertips and thumbs to lightly rub it into the flour until the mixture resembles breadcrumbs. Add the Parmesan (if using) and rub again until the cheese is mixed in evenly. Now add the beaten egg yolk and water, and use a round-bladed knife to combine the wet ingredients with the dry until the pastry comes together. Gather it up with your hands and knead very briefly into a ball on a lightly floured surface. Try not to handle it too much at this stage, or the fat will get warm and the pastry will become tricky to use and may turn out tough and chewy. Wrap in clingfilm and chill for 30 minutes before use.
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