The great thing about having quiche is not having all of it at a go. Just so you can keep it in the fridge overnight and have it the next day, chilled. W insists that overnight chilled quiche always tastes better. Honestly, I can’t disagree. There is something about the firm texture and wholesome flavour with a quiche that’s fresh out of the fridge. Letting it sit in the fridge overnight gives it valuable time to gel into one completely delicious eggy tart, to be eaten the next day.
With this one, however, we ate it ALL right after it came out of the oven. We couldn’t help it; it was deliciously moist salmon, nutty kale and creamy egg, all held in with a crisp and thin wholemeal crust.
Quiches take a bit longer to make than other kinds of dishes, but that’s not saying that it’s more difficult. It’s just slightly more time consuming, which simply makes it a good meal to prepare on a Saturday!
We’ve used Marriage’s Millers’ light brown plain flour in this recipe, and it adds a nuttier bite to the crust, which complements both the salmon and kale.
- 125g Marriage’s Millers light brown plain flour
- 55g cold butter
- 1 pinch salt
- 2-3 tablespoons of cold water
- 1 handful shredded kale
- 190g tinned salmon in brine
- 3 small-medium eggs
- 1/3 cup water
- 1 big handful grated hard cheese
- 1 big pinch smoked paprika
- 1 pinch of salt and pepper
Combine the flour with a pinch of salt. Then working quickly, cut the cold butter into small pieces and add it to the flour. Using your fingertips, rub the butter into the flour until it rumbles coarse sand. Add the cold water a tablespoon at a time, pressing the dough until it comes together to form a ball. Knead it a few times. Wrap tightly in cling and let it rest in the fridge for 20 minutes. Meanwhile, prepare the dish by greasing it liberally with butter. Preheat your oven to 180°C.
After resting, roll out the pastry between two sheets of cling film, until about 3-5mm thick. Transfer the pastry to the dish with the help of one sheet of cling film. Sit the pastry in the dish properly before removing the cling film.
Prick the base with a fork and blind bake it with ceramic beads (or copper coins) for 9-12 minutes at 180°C.
Once the pastry has been blind baked, brush a thin layer of the filling mixture on the base and up the sides. Return to the oven for a couple of minutes to cook this layer, which will serve as a protective coat against soggy bottoms.
Spoon in the filling, making sure the chunks are distributed evenly.
Bake at 180°C for about 30 minutes until lightly browned, with a slight wobble in the middle. A knife inserted in the middle should come out clean.
Let it cool slightly before slicing and serving. Leftover refrigerated quiche is even yummier, so fret not if you’ve leftovers!
And don’t forget to print and keep our recipe card!