Ingredients
Pastry
- 175 g regular plain flour.
- 150 g butter.
- 80 ml sour cream.
Quiche
- 25 g butter.
- 2 leeks, white part only, finely sliced.
- 1 cup baby spinach leaves.
- 6 medium free-range eggs.
- 150 ml sour cream.
- 150 g salmon fillet, cut into 2cm pieces.
- 10 g dill, roughly chopped.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 22cm pie dish.
2. To make the pastry, add the flour and butter to a food processor and process until the mixture resembles breadcrumbs. Add in the sour cream and process until you find the mixture comes together in a ball.
3. Flatten the ball of mixture slightly, then wrap in cling wrap and pop in the fridge for at least 15 minutes.
4. In the meantime, make the filling. Heat butter in a small saucepan on a medium heat. Add in the leek and cook, stirring occasionally, for 5-7 minutes until the leek softens. Add in the spinach and cook for a further minute. Turn off the heat and set aside.
5. Press the prepared pastry into the greased pie dish until even, cover with baking paper and add a handful of dried rice or beans as a weight. Bake for 10 minutes, then remove from the oven. Remove the baking paper and weights and bake for a further 10 minutes, until the pastry is slightly golden.
6. In a large mixing bowl, whisk the eggs until light and slightly foamy. Stir in the leeks, spinach, sour cream, salmon and half the dill.
7. Pour the quiche mixture into the prepared pastry base and bake for 30 minutes until the top is golden brown. Remove from the oven when ready and sprinkle the remaining dill on top. Serve with a green, leafy salad.
We all need a classic go-to quiche recipe. And what's more classic than a Salmon + Dill Quiche?! There's a whole lotta good things in this recipe, with sour cream in the base offering a light, golden crumb.
Ingredients
Pastry
- 175 g regular plain flour.
- 150 g butter.
- 80 ml sour cream.
Quiche
- 25 g butter.
- 2 leeks, white part only, finely sliced.
- 1 cup baby spinach leaves.
- 6 medium free-range eggs.
- 150 ml sour cream.
- 150 g salmon fillet, cut into 2cm pieces.
- 10 g dill, roughly chopped.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease a 22cm pie dish.
2. To make the pastry, add the flour and butter to a food processor and process until the mixture resembles breadcrumbs. Add in the sour cream and process until you find the mixture comes together in a ball.
3. Flatten the ball of mixture slightly, then wrap in cling wrap and pop in the fridge for at least 15 minutes.
4. In the meantime, make the filling. Heat butter in a small saucepan on a medium heat. Add in the leek and cook, stirring occasionally, for 5-7 minutes until the leek softens. Add in the spinach and cook for a further minute. Turn off the heat and set aside.
5. Press the prepared pastry into the greased pie dish until even, cover with baking paper and add a handful of dried rice or beans as a weight. Bake for 10 minutes, then remove from the oven. Remove the baking paper and weights and bake for a further 10 minutes, until the pastry is slightly golden.
6. In a large mixing bowl, whisk the eggs until light and slightly foamy. Stir in the leeks, spinach, sour cream, salmon and half the dill.
7. Pour the quiche mixture into the prepared pastry base and bake for 30 minutes until the top is golden brown. Remove from the oven when ready and sprinkle the remaining dill on top. Serve with a green, leafy salad.