Thank you, Jenny Camilleri, for this tasty recipe!
Ingredients
Pastry
- 150 gms bio-oz buckwheat flour
- 100 grams cold butter (salted)
- 2/3 dessertspoons cold water
Filling
- 5 large eggs
- 1 cup milk and 1 cup cream
- Smoked salmon slices or smoked flaked salmon (I am quite generous with the salmon slices, it's up to you how much you want to use)
- 1/2 cup finely chopped chives or shallots
- 2 small-medium tomatoes, sliced
- salt & pepper
- Grated cheese (optional) and fresh chopped parsley.
Takes , serves 6.
Instructions
To make the pastry
- Add the flour and butter to a food processor. Blend until the butter has mixed with the flour til and is slightly crumbly
- With the motor still running, add the water til the dough clumps together. You may need to add extra water or a little extra flour to get it just right.
- Turn on to a floured board and knead lightly then form into a ball then flatten out to disc shape between 2 sheets of cling wrap.
- Put in fridge for about 1/2 hour.
- Preheat oven to 180C and grease a pie or quiche dish or tin.(approx 9 inch tin)
- Remove from fridge and line base and sides of your quiche tin with pastry. You can try and roll it out to fit but I find you can just press the disc into the base and sides.
- You can blind bake the pastry in a 180deg oven for 15 mins or put filling straight into the pie crust then bake. Either way is fine.
- Beat the eggs cream milk salt and pepper in a bowl.
- Lay some salmon slices onto the pastry then pour the egg mixture over them.
- Beat the eggs cream milk salt and pepper in a bowl.
- Arrange sliced tomatoes on top.
- You can sprinkle with a little grated cheese.
- Bake in a preheated oven for 15 mins then turn the oven down to 160 deg and cook quiche for approx 30/40 mins till just set and brown on top.
- Remove from oven place on a wire rack and top with fresh herbs.
