Smoked Salmon and Broccoli Quiche for dinner anyone? Recipe below 👇
-120g plain flour
-60g cold butter
-2 tbsp cold water
-200g of Jack Hook Seafood’s smoked salmon (cut into strips)
-Handful of spinach
-120g broccoli cut into small florets
-2 large eggs
-200ml double cream
1) To make the pastry, rub the butter into the flour until it is a breadcrumb like texture. Add water a little at a time to form a soft dough. Knead lightly and refrigerate for 30 minutes. Do not over knead the dough.
2) Preheat the oven to 190c.
3) Lightly dust a work surface with flour and roll the pastry out so it is a little bigger than the tin and has the thickness of a £1 coin. Lay the pastry into the tin, ensure you push in the edges and allow the excess pastry to hang over the edge.
4) With a fork, prick the pastry and line with a baking sheet. Fill the pastry case with baking beans or rice. Place the pastry in the oven for 15 minutes and bake blind. Remove the pastry from the oven, lift out the baking sheet and remove the baking beans. Return the pastry to the oven to bake for another 5 minutes.
1) Steam the broccoli over a pan of boiling water for 2-5 minutes, drain and leave aside.
2) Add spinach to a pan and allow it to wilt on medium heat. Drain out any excess water and leave aside.
3) Beat the eggs with the double cream and season with salt and pepper.
4) Place the broccoli and spinach in the baked pastry case, sprinkle over the smoked salmon.
5) Carefully pour the egg mixture over the salmon filling and bake in the oven for 30-35 minutes at 180c. Trim any excess pastry with a knife.
6) Leave the quiche to cool, cut and serve.