Dough

2 cups flour

150 g (5 oz) butter

1 tsp baking powder

Pinch of salt

4 tbsp ice water

Filling

100 g (4 oz) Sliced Smoked Salmon, chopped

2 tbsp Dill, chopped

2 tbsp Chives, chopped

250 ml (1 cup) Cream

4 large yolks

Salt and black pepper 

 

• Mix flour, baking powder, salt and butter in food processor with steel blade until it resemble breadcrumbs. Add ice water (3 tbs to start with) till pastry forms a ball Only use the 4th tbsp of water if required and only few drops at a time as it tends to suddenly go a bit to soggy (do not over-process).

• Grease or spray a pie dish.

• Pat the dough on the pie dish, prick base with a fork all over brush with a little bitten egg and bake blind for 10 min. 

​​

• In a large bowl, whisk together eggs, cream. Add the herbs and 1/2 teaspoon salt, teaspoon pepper, and mix well.

• Pour egg mixture on quiche crust and distribute the salmon evenly on top. 

• Bake until center of quiche is just set, about 30 min. Let stand 15 min before serving.