This hearty salmon and potato quiche is perfectly portable for picnics and lunchboxes.
Less than 30 mins preparation time
30 mins to 1 hour cooking time
- 225g/8oz ready-made shortcrust pastry
- 1 free-range egg, beaten
- For the filling
- 175g/6oz smoked salmon, chopped
- 100g/3Â½oz smoked bacon lardons, cooked
- 100g/3Â½ new potatoes, cooked and cut into cubes
- 3 free-range eggs
- 1 tbsp finely chopped fresh dill
- 200ml/7fl oz crÃ¨me fraÃ®che
- 1 tsp grated nutmeg
- salt and freshly ground black pepper
- green salad leaves, to serve
- Preheat the oven to 180C/350F/Gas Mark 4.
- Roll out the shortcrust pastry until it is slightly larger than a 25cm/10in loose-bottomed cake tin.
- Prick the pastry all over with a fork, line the pastry case with greaseproof paper and fill it with rice or dried beans. Place in the oven and bake for 20 minutes.
- Remove the greaseproof paper and rice or beans. Brush the pastry with the beaten egg, then return the tart to the oven and bake for a further five minutes, or until golden-brown.
- For the filling, arrange the smoked salmon, lardons and new potatoes evenly in the bottom of the pastry case.
- In a bowl, beat together the eggs, dill, crÃ¨me fraÃ®che and nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case.
- Transfer the quiche to the oven and bake for 30-40 minutes, or until the egg mixture has set.
- Set the quiche aside to cool.
- To serve, place a wedge of quiche onto a serving plate, then place the salad leaves alongside.