A lovely classic quiche recipe with creamy filling and smoked salmon. This recipe is really easy to make and packed with smoky flavour that will be your new go-to brunch dish.🤤
1 shortcrust pastry sheet, or 300g homemade shortcrust *recipe here*
200g smoked salmon slices, cut to strips
125g mozzarella cheese, sliced
50g shredded cheddar cheese
200ml single cream
3 eggs, beaten
a pinch of pepper
24cm pie tin
Prepare the crust:
Preheat the oven to 180C.
Line the pre-rolled pastry on the pie tin and press firm with your thumbs.
Trim the edge so the pastry sits 5mm larger than the side of the tin. (Pinch to decorate if wished)
Prick the crust surface with fork and chill for at least 30mins before baking.
Line a baking paper with baking beans/weight added on top.
Blind-bake for 10mins.
Remove the baking paper and baking beans, blind-bake for another 5 mins until the crust is lightly golden.
Let it cool down and set aside.
Assemble the quiche:
Mix beaten eggs, single cream and a pinch of pepper in a jug.
Line half of the salmon strips and spinach on the crust, then add the mozzarella cheese and cheddar cheese.
Add the remaining salmon on top, pour the egg mixture into the pie crust until 80% full.
Bake for 35-40mins until the quiche is fully cooked.
Let it cool for 15mins before slicing.
This recipe is also freezer-friendly, you can make it ahead of time and freeze it for later consume. Reheat in oven for 25-30mins in 180C.
Learn how to make your own buttery shortcrust pastry with this *recipe*
How about some Mini Caprese Quiches?