Smoked Salmon & Goat’s Cheese Quiche

Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Serves: 8 | Difficulty: Easy

Ingredients

1 sheet ready-rolled puff pastry, thawed
4 Fenton Farm eggs
240ml whipping cream, half-and-half or whole milk
½ tsp fine sea salt
A few drops of Tabasco or hot sauce
115g smoked salmon, torn into pieces
30g goat’s cheese, crumbled
2 tbsp fresh dill, finely chopped
2 tbsp spring onions, finely sliced
Plain flour, for dusting

Method

Prepare the pastry

Preheat the oven to 190°C, 170°C fan or Gas Mark 5.

Lightly flour the work surface and roll out the puff pastry until it is large enough to line a 20–25cm tart tin or pie dish.

Press the pastry gently into the base and sides of the tin, then trim away any excess. Prick the base several times with a fork.

Blind-bake the pastry

Cover the pastry with baking paper or foil and fill the case with baking beans or uncooked rice.

Bake for 15 minutes, then carefully remove the paper and baking beans.

Make the filling

Crack the Fenton Farm eggs into a large mixing bowl.

Add the cream, salt and a few drops of hot sauce. Whisk until evenly combined without incorporating too much air.

Fill the quiche

Pour the egg mixture into the partially baked pastry case.

Distribute the smoked salmon evenly over the filling, then add the crumbled goat’s cheese, spring onions and chopped dill.

Bake

Return the quiche to the oven and bake for 30–35 minutes.

The filling should be set around the edges with a slight wobble in the centre. Avoid baking until deeply browned, as this can make the custard firm rather than creamy.

Rest and serve

Leave the quiche to rest for 5–10 minutes before slicing.

Finish with additional fresh dill and spring onions. Serve warm or at room temperature.