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1 Smoked Salmon and Dill Quiche

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Smoked Salmon and Dill Quiche

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Ingredients

6 portion(s)

Pastry

  • 250 grams plain flour
  • 125 grams Cold cubed butter
  • 1 egg yolk
  • 5-6 tablespoons water

Filling

  • 3 eggs
  • 1 egg white
  • 150 grams cream
  • 125 grams sour cream
  • 3 heaped tablespoons Chopped Spring onions
  • 400 grams smoked salmon cut into 3cm strips
  • 1 tablespoon chopped dill
  • Salt and pepper
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Recipe's preparation

    Pastry

  1. 1. Process butter and plain flour for 10 seconds on speed 6 until crumbly.

    2. Add egg yolk and 5 to 6 tablespoons of water and mix for 10 - 15 seconds on speed 4, or until mixture comes together and starts to form a dough.

    3. Roll out the pastry onto a lightly floured Thermomat to fit 22cm quiche dish. 

    4. Press dough into the quiche dish and trim off excess pastry with a sharp knife.

    5. Prick pastry base several times with a fork and then refridgerate for 20 to 25 minutes.

    6. Pre-heat oven to 170 degrees fan-forced.

    7. Remove pastry dish from refridgerator and blind bake for 15 minutes at 170 degrees fan-forced (cover the pastry with baking paper and fill with baking beans, brown rice or Thermomix pie weights). Remove baking paper and rice/beans/weights and return pastry dish to the oven for a further 10 minutes.

    8. Leave to cool for 5 minutes.

     

    2. Filling

  2. 1. Agg eggs, egg white, cream and sour cream to TM bowl. Beat for 20 seconds on speed 4.

    2. Cut up smoked salmon into 1cm by 3cm strips. Set aside.

    3. Chop 2 to 3 spring onions. Set aside.

    4. Chop fresh dill. Set aside.

    5. Spread spring onions, salmon strips and fresh dill over pastry base. Season with salt and papper.

    6. Pour egg mixture over the top of the pastry filling.

    7. Bake for 25-30 minutes in 170 degree fan-forced oven or until quiche is golden brown.

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Tip

1. Turn oven on when you place your pastry into the refridgerator to save power.

2. Prepare quiche filling whilst blind baking your pastry.

3. Substitute 400g smoked salmon for 400g salmon fillets cut into small chunks.

4. Its better to add a little too much water to form your pastry than not enough to avoid a dry crumbly pastry.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Yummy, I also added baby capers. Will be making...

    Submitted by Carol muir on 2. October 2019 - 11:43.

    Yummy, I also added baby capers. Will be making again.

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  • Very yummy. ...

    Submitted by allyg on 7. March 2019 - 19:22.

    Very yummy.
    I added a couple of extra eggs and red onion

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  • Good! Unfortunately I had only 100 g of salmon (I...

    Submitted by Giada on 29. December 2016 - 22:28.

    Good! Unfortunately I had only 100 g of salmon (I was already half through the recipe when I properly read the quality needed) so I mixed in the filling and ended up quite good anyway...

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  • Really yummy. My husband

    Submitted by amyk11 on 11. July 2016 - 21:04.

    Really yummy. My husband loved the pastry.

    i didn't brown mine off as much as the picture and it was wonderful.

    i will make this again

     

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