Love #GBBO? This Spicy Salmon Quiche is delish and simple

By Meg Walker
12th Sep 2018

The key to achieving the silky smooth texture of a quiche is beating the cream and eggs until they foam. Don’t over-bake, though – the quiche is ready when it’s risen and has a tiny wobble in the centre.

Spicy Salmon Quiche

Serves 6

Ingredients

For the cream-cheese pastry
100g full-fat cream cheese
70g unsalted butter, softened
200g plain flour, plus extra for dusting
½ tsp salt
2 tbsp whole milk

For the filling
180g hot smoked salmon, plain or sweet chilli
½ red pepper, diced finely
4 spring onions, sliced
200ml double cream
4 eggs, plus 2 egg yolks
pinch of chilli flakes
1 tsp creamed horseradish
½ tsp salt
1 tbsp chopped parsley

You will need
36 x 12cm loose-bottomed rectangular tart tin or 23cm loose-bottomed round or fluted tart tin; baking paper; baking beans

Method

STEP 1 First, make the pastry. In a bowl, use a wooden spoon to beat together the cream cheese with the butter. Add the flour and salt and beat until incorporated. Add the milk and use your hands to bring the pastry together. Gently knead to form a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.

STEP 2 Heat your oven to 200°C/180°C fan/gas mark 6. On a lightly floured worktop, roll out the pastry until it is 3mm thick and use it to line the tart tin. Leave the excess pastry overhanging the edge.

STEP 3 Line the pastry case with baking paper and fill with baking beans. Bake the pastry case blind for 15 minutes, until the pastry is dry to the touch. Remove the beans and baking paper and return the pastry case to the oven for 5 more minutes, until golden. Remove from the oven and trim away any excess pastry from the rim to neaten.

STEP 4 Lower the oven temperature to 190°C/170°C fan/gas mark 5. Now, make the filling. Flake the salmon into a bowl and mix in the diced peppers and sliced spring onions. Scatter the mixture over the pastry case.

STEP 5 In a clean bowl, whisk the cream with the eggs and egg yolks until light and foamy. Add the chilli flakes, horseradish, salt and parsley, and stir to combine.

STEP 6 Carefully pour the mixture over the salmon and spring onions. Bake the quiche for 25-30 minutes, until risen and golden, with a slight wobble in the middle. Leave in the tin for 15 minutes, then serve warm.