Recipe for Salmon and Cheese Quiche with a step by step guide to homemade shortcrust pastry


Shortcrust Pastry:
1 cup (120 g) cake flour
½ t (2,5 ml) salt
4 T (60 g) butter, fridge temperature
1 egg yolk
2 T (30 ml) cold water
1 T (15 ml) brandy or vodka (optional)

Salmon and Cheese Filling:
4 leeks, well washed and finely sliced
½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
1 raw potato, peeled and grated
1 T (15 ml) oil
1 T (15 ml) butter
400 g tinned salmon, drained, skin and hard bones removed. Flake the fish.
½ cup (125 ml) Gouda cheese or Boeren Kaas, grated
2 large eggs
1 cup (250 ml) sour cream or créme fraiche or use ½ yoghurt and ½ cream
¼ cup (60 ml) full cream milk
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning

How to

Shortcrust Pastry:
Sift the flour and salt twice and cut or rub in the butter to form coarse crumbs. Leave to rest for 20 minutes at room temperature. Mix the egg yolk with cold water and brandy and add to the flour. Cut the liquid in with a small knife to form a lumpy mixture. Use your hands to gather and knead the mixture together until it forms a ball. Don’t add more water, simply keep working the dough lightly. Form dough into a flat disk.

Wrap the dough in cling film and leave to rest in a cool place (in cold weather, it is best not to put it in the fridge, as the pastry can become too hard and brittle). Roll out to 1 cm thickness. Fold into thirds and roll out again to 2 mm thickness on a well-floured surface, using a floured rolling pin. (The preliminary rolling makes the dough much easier to handle).

Adjust oven rack to middle position. Preheat the oven to 200°C.

See our step-by-step illustrations below on how to line the pan and bake the quiche.

Tip – the reason for the brandy:
When adding too much water to pastry it becomes tough and shrinks in the oven. Because of the alcohol in the brandy a large part of the liquid evaporates during baking and this keeps the pastry light and prevents shrinking.

Sauté the leeks and potato, pre-seasoned with Green Onion Seasoning in the oil/butter mixture for about 3 minutes until soft. Add the flaked salmon and keep on one side. Sprinkle the grated cheese over the baked pastry shell. Top with the leek and salmon mixture. Beat the eggs, sour cream, milk and Lemon & Black Pepper Seasoning together. Pour the egg mixture carefully over everything.

Turn down the oven to 160°C and bake for ± 35 minutes until barely set. Switch off the oven, leave the door slightly open and allow the quiche to rest in the warm oven for another 15 minutes. Serve with a watercress and rocket salad dressed with a lemon yoghurt dressing.

Variation: Replace salmon with tuna or cooked leftover chicken.

Step by step – blind baking:

1. Trim
Roll the pastry out about 6 cm bigger than the pan. Ease it gently into the sides of the pan – do not stretch it. Now trim the excess pastry about 2 cm away from the edge.

2. Double over edge
Double the excess pastry back on itself and tuck it in against the rim of the pan.

3. Extend edge
Using a ball of the left over pastry push the edge securely up against the sides so that it extends roughly 3mm above the rim of the pan.

4. Paper pattern
Take a square of baking paper and fold it four times into a tight triangle. Trim off the uneven ends and snip about 5 cm deep into the straight side.

5. Add beans
Unfold the paper into the pan and push it flat down. The cut edges will fan out and take on the shape of the pan. Put pottery pastry weights, beans or rice on the paper. Bake at 200C for 10 minutes.

6. Brush with egg
Lift out the paper with beans. Brush the inside of the half-baked pastry shell with a little beaten egg to waterproof it.

By: Ina Paarman

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