With this melt-in-your-mouth quiche in your freezer, you’re set for a picnic or light lunch.
Ingredients
- 185ml (3/4 cup) pouring cream
- 3 eggs
- 2 tablespoons chopped fresh dill
- 100g sliced smoked salmon
- 100g chilled camembert, thinly sliced
- Mixed salad leaves, to serve
Shortcrust pastry
- 225g (1 1/2 cups) plain flour
- 150g butter, at room temperature, chopped
- 2-3 tablespoons iced water
Method
- Step 1To make the pastry, sift the flour into a medium bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to mix until the mixture begins to hold together. Use your hands to bring the dough together in the bowl.
- Step 2Turn the pastry onto a lightly floured surface and use your fingertips to gently knead until just smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
- Step 3Roll out the pastry between 2 sheets of non-stick baking paper to a 28cm disc. Line a 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Use a fork to lightly prick the base all over. Place in the fridge for 15 minutes to rest.
- Step 4Preheat oven to 190°C. Place the tart tin on a baking tray. Cover the pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 180°C.
- Step 5Whisk together the cream, eggs and dill in a large jug. Season with salt and pepper.
- Step 6Arrange the smoked salmon and camembert evenly over the base of the quiche. Carefully pour the egg mixture into the quiche shell. Bake in oven for 35-40 minutes or until the filling is golden and just set in the centre. (To freeze, see note.)
- Step 7Cut the quiche into wedges and serve with mixed salad leaves.
Nutrition
2290 kj
Energy
42g
Fat Total
26g
Saturated Fat
1.5g
Fibre
15g
Protein
29g
Carbs (total)
Notes
To freeze: Make the quiche to the end of step 6. Set aside to cool. Remove the quiche from the tin and wrap in 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the quiche in the fridge overnight or until thawed. To reheat: Preheat oven to 190°C. Line a baking tray with foil. Unwrap the quiche and discard the plastic wrap. Place quiche on the lined tray and cover with foil. Bake in oven for 25 minutes. Uncover and bake for a further 10-15 minutes or until heated through. Continue from step 7.
- Author: Alison Roberts
- Image credit: Sue Ferris
- Publication: Australian Good Taste