One thing we love to make with our salmon is our ‘rustic’ quiche! Packed full of veg and flavour, this dish can feed us for a few meals, or can feed a few guests you have over for a drink!
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Piggy Petes Products Used:
Citrus Smoked Salmon, Smoked Sea Salt, Smoked Black Pepper
Ingredients:
For the pastry
120g Plain Flour
60g Butter (cold)
2tbsp Cold Water (You may not require all of this)
(Alternatively you can buy pre rolled shortcrust pastry)
For the filling
140g Citrus Smoked Salmon (chopped)
1x Handful of Spinach
80g Broccoli (chopped)
80g Green Beans (chopped)
2x Large Eggs
200g Double Cream
1x Pinch of Smoked Sea Salt
2x Large Pinches of Smoked Black Pepper
Method:
1) Using a little butter from the fridge, grease your chosen tin with it ( a 20cm round tin or a square 30cm tin is fine).
2) Using the ingredients, rub the butter and the flour together until you have a breadcrumb texture. Add the water a little at a time to form a dough and then knead softly for 5 minutes. Once done, wrap the ball in clingfilm and place in the fridge for 30 minutes.
3) Lightly flour a worktop and roll the pastry out so it’s a little bigger than your chosen tin. You need to have enough pastry to go up the edges with a little overhang. Prick the base all over with a fork then return the pastry to the fridge for another 30 minutes.
4) Preheat an oven to 190C. Remove the pastry from the fridge and place a sheet of baking paper onto the pastry; it needs to go up the sides too. Fill the pastry case with baking beans to blind bake your pastry. Place the tin in the oven for 15 minutes. Remove the tin from the oven, remove the baking beans and paper then return the tin to the oven for another five minutes to make the pastry crisp up.
5) Whilst the pastry is cooking, fill a pan with water and bring to boil. Place the broccoli and green beans into the water and boil for 5 minutes. Wilt the spinach by placing a colander over the veg as it boils.
6) Squeeze the moisture out from the spinach and place the spinach into a large bowl. Drain the veg and add it to the spinach. Add the citrus smoked salmon to it and set to one side.
7) In a bowl, Crack the eggs and add the double cream, the smoked sea salt and the smoked black pepper. Mix it all together and set to one side.
8)Once the pastry is cooked, remove from the oven and turn the oven down to 180°c. Fill the pastry with the veg and salmon mix. Pour over the egg mixture and return the tin to the oven. Cook for 20-25 minutes or until the top is golden brown and a slight wobble to the mixture.
9) Once cooked, serve warm or let cool and cut into slices.
Inspiration Source::
https://allthatimeating.co.uk/blog/2020/11/18/smoked-salmon-and-broccoli-quiche/