Marty in the Morning Friday 11 April 2014
Smoked Salmon and Leek Quiche
25g (1oz) butter
1 small leek, diced
150ml (¼ pint) cream
150ml (¼ pint) milk
2 egg yolks
2 tbsp sweet chilli sauce
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh dill
200g (7oz) smoked salmon, diced
sea salt and freshly ground black pepper
lightly dressed green salad, to serve
For the pastry:
225g (8oz) plain flour, extra for dusting
100g (4oz) butter, diced and chilled
½ tsp salt
good pinch of chilli powder (optional)
3 tbsp ice-cold water
1 egg yolk, 1 tbsp milk
To make the pastry, place the flour, butter, salt and chilli powder (if using) in a food processor.
Whizz briefly until the mixture forms fine crumbs. Pour in the water through the feeder tube and
pulse again so that the pastry comes together. Knead gently on a lightly floured surface for a
few seconds to form a smooth dough. Wrap in clingfilm and chill for at least 10 minutes before
rolling (or up to 1 hour if time allows).
Roll out the pastry on a lightly floured surface and use to line a loose-bottomed 21cm (8 ½in)
fluted flan tin that’s about 4cm (1 ½in) deep. Use a rolling pin to lift the pastry into the tin,
pressing well into the sides and letting the pastry overhang a little, as this prevents shrinkage.
Chill for another 10 minutes for the pastry to rest.
Preheat the oven to 200°C (400°F/gas mark 6).
Prick the pastry base with a fork, then line with a circle of oiled foil or parchment paper that is
first crumpled up to make it easier to handle. Fill with baking beans or dried pulses and bake for
20 minutes, until the pastry case looks ‘set’ but not coloured.
Beat the egg yolk and milk together in a small bowl. Carefully remove the foil or paper and
lower the temperature to 160°C (325°F/gas mark 3), then brush the pastry with the egg wash to
form a seal. Return to the oven for 5 minutes, or until the base is firm to the touch and the sides
are lightly coloured. Remove the pastry from the oven, then increase the heat to 180°C (350°F/
gas mark 4).
While the pastry is baking, heat the butter in a frying pan over a medium heat and sauté the leek
for 3–4 minutes, until it’s softened but not coloured. Season to taste and leave to cool.
Beat the cream in a bowl with the milk, eggs, egg yolks and sweet chilli sauce, until well
combined. Stir in the parsley and dill and season with salt and pepper. Scatter the leek and
smoked salmon into the bottom of the pastry case and then pour in the cream mixture. Bake for
25–30 minutes, until the filling is just set but still slightly wobbly in the middle. Leave to rest for 5
minutes in the tin, then remove and trim down the excess pastry.
To serve, carefully cut the smoked salmon and leek quiche into slices while it’s still warm.
Arrange on serving plates with the green salad.