The Quiche Fisher Recipe by @baldchefnick
Baldchfnicks Quiche Fisher is named after a dear friend who loves his smoked salmon. A nice easy quiche recipe with my favourite shortcrust pastry crumbling so nicely with the light quiche and smoked salmon filling.
Serves 4 (generously) or 6 (not so generously)
Pimped up for a dinner party or as a nice slab of quiche at a picnic, its versatile as much as it is delicious.
You will need:
22cm Fluted loose bottom pie/flan tin
Sieve
Metal spatula
For the Pastry:
1 Small Egg
250g Plain Flour
1 Pinch of Fine Sea Salt
125g Cold Unsalted Butter cubed (diced)
1 to 2 Tablespoons Cold Water (only add the second spoon if it doesn’t hold together with one)
For the Quiche Filling:
180g Smoked Salmon (cut into ribbons)
60g Mild Cheddar (grated)
2 Eggs
2 Egg Yolks
250ml Single Cream
Salt and Black Pepper to season
Method:
Weigh out pastry ingredients. For the pastry, cube the butter on a board and put in fridge while you sift the flour and salt into a bowl.
Drop the cold cubed butter from the fridge into the flour and with just your finger tips squish each cube flat with the flour and continue to do so until it forms a fine breadcrumb texture.
Add the egg and 1 table spoon cold water to start, only adding the second if the mixture is not holding together to form a nice dough. After squidging together make a round flat slab and wrap in grease proof paper. Refrigerate for at least 30 mins. Oven on Fan 170 C .
Weigh out and prep the quiche ingredients now.
When 30 mins has passed, remove the dough and roll out a circle of about an inch larger than the tin and 2/3 mm thick. Lift it over the tin with the help of your rolling pin and feeding the pastry down the side of the tin, carefully pressing into the edges, the bottom and the flutes around the edge of the tin.
Using a rolling pin, roll off the excess pastry dough by rolling over the top edges of the tin. It will simply fall away or use a knife to trim it.
Make fork holes all over the base of the tin and line the pastry with silver foil – shiny side touching pastry. Fill with pastry beans and cook for 15 mins then 5 extra mins with beans out and foil off.
Whilst the baking is taking place make your quiche filling.
Shredded smoked salmon on a plate ready, grated cheese on a plate ready. Whisk the eggs gently 20 seconds – is ample and add the cream and seasoning. Strain the mixture into a pouring jug.
When the last 5 minutes of pastry cooking is done remove from oven and pour the mixture onto the base, enough to cover it. Arrange your shredded smoked salmon evenly over the mixture and then the grated cheese. Slowly and evenly pour the remaining mixture on top.
Place back in the oven carefully without spilling the mixture down sides of the pastry. Cook for a further 20-25 minutes until mixture is set. It will colour and dome slightly and have a slight jiggle when ready.
Allow to cool and then remove sides of tin. Allow to cool completely then place in fridge to get fully cold. Then using a metal spatula, remove it gently from the base.
The Fisher Quiche is a versatile quiche recipe and can be eaten cold or hot, it’s your choice but if heating it up make sure it is piping hot. The centre being 75c if you have a cooking thermometer.
Enjoy it, its delicate divine and slightly, just slightly a little posher than the Quiche Lorraine. (Apologies to all the Lorraine’s out there x)
@baldchefnick tips n tricks:
If you want to you can freeze the pastry casing and not use the baking beans, both methods will work with the timing.
Slide the metal spatula carefully between the pasty and tin base and ease it off when its cooked and cold.
Keep that butter cold for the pastry so definitely worth putting back in fridge when diced.
If when you ease your pastry into the tin it cracks or breaks don’t worry you can easily patch it up from inside with excess dough.
Serve with a chutney or relish with a nice acidic tang to it.
