Hot smoked salmon watercress quiche

Name: Hot smoked salmon watercress quiche
Cook time: 1 h 5 min
Ingredients: 500g (1lb 2oz) pack all-butter shortcrust pastry; a little plain (all-purpose) flour, for dusting; 1 tbsp olive oil; 1 medium onion, peeled and finely chopped; 4 eggs; 50ml (2fl oz) milk; 200ml (7fl oz) double (heavy) cream; 70g (2½oz) watercress, chopped, saving a few sprigs for garnish; 150g (5oz) hot smoked salmon sea salt and freshly ground black pepper

A timeless flavour combination, this smoked salmon watercress quiche can happily grace any lunch table...

Image credit: Phillippa Spence, Posh Tarts

Delicious warm or cold and perfect eaten any time of year, you must try this recipe by Phillippa Spence from her book Posh Tarts, Quadrille Publishing Ltd.

Liven up your cooking with a POSH TART! Whether it's a delicious savoury seafood quiche, a sticky fruit crostata or a traditional tomato tart, tarts have the edge over pies any day. If you enjoy this salmon quiche you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P!

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6-8

Servings

65 mins

Cooking Time

Ingredients

500g (1lb 2oz) pack all-butter shortcrust pastry
a little plain (all-purpose) flour, for dusting
1 tbsp olive oil
1 medium onion, peeled and finely chopped
4 eggs
50ml (2fl oz) milk
200ml (7fl oz) double (heavy) cream
70g (2½oz) watercress, chopped, saving a few sprigs for garnish
150g (5oz) hot smoked salmon sea salt and freshly ground black pepper

Instructions

Preheat the oven to 180°C/350°F/gas mark 4.

Roll out the pastry to 3mm (1/8in) thick between 2 sheets of greaseproof and use to line a 24-cm (9½-in) loose-bottom tart tin or quiche dish. Prick the base with a fork, line the base with greaseproof paper and chill in the fridge for 30 minutes.

Meanwhile, place a small frying pan over a low heat, add the olive oil, onion, and a good pinch of salt and pepper and fry for 10 minutes until just golden. Tip into a bowl and place to one side.

Remove the pastry case from the fridge, place on a baking sheet and blind bake in the oven for 15–20 minutes. Remove from the oven, take out the greaseproof paper and baking beans and bake for a further 15–20 minutes until lightly golden.

Meanwhile, whisk the eggs in a large bowl with a good pinch of pepper. Pour in the milk, cream, onion and most of the watercress and whisk again. Pour the mixture into the tart case then flake in chunks of hot smoked salmon. Place the tart in the oven and bake for 25 minutes until set and golden.

Serve warm or cold with a scattering of watercress.