I love quiche. As a student I often used to buy a quiche and it was only when I moved to Berlin that I realised just how easy it is to make your own. German supermarkets do not stock ready made quiche, but this is not a bad thing. I recently read a blog post by Jamie Oliver Magazine that looked at the amount of salt you find in those Sainsbury’s Quiche Lorraine’s. The results were shocking, but actually not that surprising. Anything pre-packaged is of course going to have more salt in it which is why it is never a bad thing to make your own!
I try and make my own shortcrust pastry when I have more time. This is my ‘working week’ version where I use ready made puff pastry. It is easy to make, tastes delicious and any leftovers are perfect for lunch or dinner the following day.
- 1 roll puff pastry
- 2 salmon fillets
- 2 large handful of watercress
- 4 eggs
- 150ml single cream
- Black pepper/ salt
- Butter for greasing
- Pre-heat the oven to gas mark 6/ 200 degrees C.
- Place the salmon in the oven with some lemon slices for around 10 minutes. (It will continue to cook later)
- Grease a quiche tin with butter and line with the pastry.
- Take the salmon out the oven. Add the watercress to the base of the quiche and then flake the salmon on top.
- Beat the eggs in a jug and then add the cream, mixing together. Pour this over the salmon and then sprinkle a bit of black pepper on top.
- Place in the oven for around 25 minutes or until golden brown.
- Leave the quiche to stand for 10 minutes to eat warm or to cool completely to eat cold.