This guy may not look like much. A craggily pastry and deceptively bland top. However the oatmeal pastry is nutty and stands up to the strong flavours of the hot smoked salmon, funky goats cheese and the sweet leeks. Not all things are as they look.
Please bear in mind that quiches can only be described as a labour of love. Take your time with the pastry and make sure you blind bake the pastry.
Time: 1 hour & 30 minutes
Difficulty: Take your time
150g/5.2oz Plain Flour
65g/2.3 oz Butter (Cubed & Fridge Cold)
3 tablespoons Oatmeal
1/2 teaspoon Salt
2-3 tablespoons of Cold Water
150-200g/5-7oz Hot Smoked Salmon
60g/2oz Goats Cheese
250ml/8.8fl.oz Double cream
Spring onions (optional)
1. Begin by making the pastry in a food processor. Add the butter, flour, salt and oatmeal. Blitz to a crumbled texture.
2. Add the water slowly until the dough comes together. You may need to add extra water but do this in tablespoon measures.
3. Empty the dough on to a floured work surface and form into one big lump. Wrap in cling film or press into a small container. Store in the fridge for 20 minutes.
4. Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit).
5. Meanwhile dice the leek and sweat in a pan with a little oil until softened.
6. Flake the salmon into bite size pieces. Slice the cheese in 6 pieces.
7. Whisk together the egg yolk, eggs and double cream.
8. Roll out the dough so it can cover your flan dish, cast iron skillet or springform cake pan. Place in the pan and cover with grease proof paper and weight down with baking beads or dried rice.
9. Place in the oven for 15 minutes and then remove the beads/rice and the greaseproof paper. Return to the oven for a further 5 minutes.
10. Place salmon, leeks and cheese in the pastry. Pour in the liquid mixture making sure there is at least 1cm distance between the top of the pastry case and the liquid.
11. Place in the oven at the same temperature for 30-40 minutes until set. This all depends on what you are cooking it in.
12. Leave for at least 15 minutes before removing from it’s container and cutting. Garnish with some spring onions if you like.