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Smoked salmon and camembert quiche
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Freezer-friendly quiche perfect for picnics and light lunches.
Ingredients:
  • 185ml (3/4 cup) pouring cream
  • 40.00 ml chopped fresh dill
  • 100g sliced smoked salmon
  • 100g chilled camembert, thinly sliced
  • Mixed salad leaves, to serve
  • 225g (1 1/2 cups) plain flour
  • 150g butter, at room temperature, chopped
  • 2-60.00 gm iced water
Instructions:
  • For the pastry, start by sifting the flour into a medium bowl. Next, blend the butter into the flour using your fingertips until it looks like fine breadcrumbs. Add the water and use a round-bladed knife in a cutting motion to combine until the mixture starts coming together. Finally, use your hands to form the dough in the bowl.
  • Transfer the pastry to a lightly floured surface and gently knead with your fingertips until smooth. Shape it into a disc, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes.
  • Flatten the pastry into a 28cm disc between 2 non-stick baking sheets. Gently press the pastry into a 22cm fluted tart tin, trimming any extra. Use a fork to prick the base. Chill in the fridge for 15 minutes.
  • Preheat the oven to 190°C. Set the tart tin on a baking tray. Line the pastry base with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights. Bake for another 8 minutes until golden. Take out of the oven and lower the temperature to 180°C.
  • In a large jug, combine cream, eggs, and dill and season with salt and pepper to taste.
  • Spread the smoked salmon and camembert evenly on the quiche base. Gently pour in the egg mixture. Bake until the filling is golden and set in the middle, about 35-40 minutes.
  • Slice the quiche into wedges and enjoy alongside a mix of fresh salad leaves.

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