Flaky, buttery, rich and custardy and full of gorgeous flavours that are well combined into a sumptuous Quiche; probably the best Quiche you’ll ever tasted, and its totally your creation. Follow these simple steps and enjoy the luxuriousness at home.
Eggs, milk, cream and cheese. Three essential ingredients, plus some other products to create the most sumptuous filling for your Quiche. However, the key to create the most amazing, tender custard, is to beat the eggs and milk really well until frothy with a wisk. The whisk-method will eventually incorporate air and make a light fluffy texture for the filling, prior to baking. When frothy, add slowly and steadily the cream (35-36% fat content) whisking at the same time. Then add a good amount of cheese and stir in with a spatula, before pouring into the baked crust.
Smoked Salmon & Goat’s Cheese
Those two ingredients will lift your Quiche pie to a whole new experience and combine a luxuriousness taste. Don’t go crazy though with the goat’s cheese, since it will cover the whole flavour of the other ingredients, because of its richness of flavour.
Blind Baking the crust
This is actually the MOST important part of the process. Blind baking your pie crust will ensure that the filling will not get absorbed by the dough and become soggy, and also it will create those essential flaky parts that will transform your pie crust into a crunchy, buttery, delicious base. So make sure that you DON’T skip this part.
- 1 package ready-made shortcrust pastry
- 4 large free-range eggs
- 150ml whole milk
- 100ml heavy cream
- 100g grated cheddar cheese
- 180g smoked salmon
- 80g goat’s cheese
- 1 red bell pepper (cut into small cubes)
- Handful of chopped fresh Dill
- 1 lemon (zest and juice)
- Preheat the oven to 190C.
- Lightly oil a 9-inch (23cm) tart/pie tray.
- Roll out the pastry to cover the pie tray and trim any excess dough.
- Ensure that the edges are well attached on the edges of the pan. Freeze for 30 minutes before Blind Baking.
- Blind Baking: Cover the pie crust with parchment paper and add a good amount of beans, or rice. This method of weights, will push down and on the edges, any air that will try to escape the crust while baking. Bake for 20 minutes. Then remove parchment paper and weights and bake for another 10 minutes or until golden brown.
- Meanwhile prepare the filling. On a large bowl, whisk together eggs and milk until frothy. Add slowly and steadily the cream and whisk until incorporated. Stir in the grated cheese and diced bell pepper. Season with a good amount of salt and pepper and set aside at room temperature, until pie crust is ready.
- As soon as the crust is golden brown, let cool for a good 10 minutes time. Then pour in the mixture, making sure it is evenly spread out.
- Bake for 30-35 minutes, until the edges are set and a slight wobble in the center.
- Remove from the oven, and let cool for at least 30 minutes before digging in.
- Shred over the smoked salmon, crumble the goat’s cheese and sprinkle over the dill. Squeeze the lemon and dust with the zest all over.