Who loves quiche? This is essentially a posh version packed full of salmon, king prawns and asparagus. The difference between a quiche and a savoury tart is that a quiche tends to have a bigger ratio of egg to the filling, whilst a tart is the other way around.
This is a tart because it's swimming in tasty ingredients and the egg mixture really is to bind it. Thanks to Candice Brown, Great British Bake Off 2016 Champion for the recipe. Need some tips on how to blind bake pastry cases?
19 ingredients8 steps
Low Sugar
Nut Free
Method
Step 1
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
Step 2
First start the filling. Make a foil pouch and put in the salmon, prawns, fresh dill, chilli, garlic, lemon zest and a seasoning of salt and pepper. Drizzle over some olive oil and seal the parcel. Place on a baking tray and bake for 12–15 minutes until the salmon will flake when nudged with a fork and the prawns are pink. Remove from the oven, fold open the parcel and leave to cool. Leave the oven on.
Step 3
To make the pastry, put the flour, dried parsley and a pinch each of salt and pepper into a large bowl and mix together. Add the cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Step 4
Drop in the egg yolks and mix in with your hands, then slowly add enough of the cold water to bring together into a dough (you might not need all of the water). Knead lightly just until smooth – do not handle too much – then wrap and chill for about 15 minutes.
Step 5
Mix together the eggs, double cream and some salt and pepper in a bowl. Add the Gruyère and most of the Parmesan and mix through.
Step 6
Roll out the pastry on a lightly floured work surface to 3mm thick and use to line a 20 x 24cm rectangular fluted tin with a loose bottom. Crumple up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beans. Bake blind for 15 minutes. Remove the beans and paper. Brush the pastry case with egg wash, then bake for a further 5 minutes until golden brown.
Step 7
Gently flake the salmon into chunks and spread in the pastry case. Arrange the prawns on the salmon followed by the asparagus. Pour over the egg mix. Sprinkle with the reserved Parmesan. Bake for 15–20 minutes until the filling is golden and just set with a slight wobble on top.
Step 8
Leave to cool before trimming off the pastry edges. Finish by snipping some fresh chives over the surface.
Ingredients
MetricImperial
For the Filling
2x150gSalmon fillet (skinless, pieces)
180gKing prawns (raw, peeled and thawed if frozen)
1 tbspFresh dill
1/2 tspChilli flakes
1Lemon zest (grated)
200gFresh asparagus spears
4Eggs (free range) (separated)
80mlDouble cream
50gGruyere (grated)
100gParmesan (freshly grated)
1Eggs (beaten, free range, large, for egg wash)
1 pinchSalt
1 pinchFreshly ground pepper
HandfulFresh chives
For the Pastry
250gAllinson's Plain White Flour
1 tspParsley (dried)
125gButter (unsalted) (cold, cubed)
2Egg yolk(s) (free range) (medium)
50mlWater (ice cold)
Utensils
Tin foil
Baking tray
Large mixing bowl
Clingfilm
Rolling pin
Loose bottomed 20 x 24cm rectangular fluted tin
Greaseproof paper
Baking beans
Sharp knife
2 Baker Ratings
Some of the instructions aren’t clear. Are we only using egg yolks in the filling of the quiche? I made this it tasted very nice but took a lot longer to cook than was instructed on every level.
Baking Mad
Hello,
There are 2 eggs in the base, 1 in the mix and 1 to glaze. There are a further 2 eggs and 2 egg yolks for the filling.
Happy Baking!
