serves
6-8
prep
20 minutes
cook
1:20 hour
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
1:20
hour
difficulty
Easy
level
Ingredients
Crust
- 1 cup (135 g) plain (all-purpose) flour
- ½ cup (70 g) rye or whole wheat pastry Flour (or use extra white plain (all-purpose) flour)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup (112 g) unsalted butter, cold, cubed
- 1 egg
- 1½-2¼ tbsp (30 to 45 ml) iced water
Filling
- 5 eggs
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) cream, 10% or 35%
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika, optional
- 5 slices (about 125 g) smoked salmon, optional (see Note)
- 1½ cups add-ins, such as roasted sweet potatoes, garlicky wilted greens, cherry tomatoes and sautéed onions
- ½ cup crumbled or grated cheese
Pastry chilling time: 30 minutes or up to 2 days.
Shaped crust chilling time: 30 minutes.
Instructions
- In a large bowl, mix together the flours, salt and pepper. Cut the butter into the flour using a pastry cutter or pinch and snap the butter in using your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and 2 tablespoons of ice water and pour over the flour mixture. Mix into a shaggy dough, adding another tablespoon of water if needed. Wrap in plastic wrap and press into a disc. Place in the fridge to chill for 30 minutes or up to two days.
- Place pastry on a lightly floured work surface. Dust the pastry with flour and roll into a roughly 33 cm (13 inch) circle. Transfer to a deep, 23 cm (9 inch) dish pie plate and trim and crimp the edges. Place the pie shell back into the fridge for 30 minutes and preheat your oven to 190°C (375°F).
- Dock the bottom of the pie shell by poking all over with a fork, line with parchment paper and fill with dried beans or pie weights and bake for 15 minutes before carefully removing the parchment and pie weights and continuing to bake for 8 minutes.
- Meanwhile, prepare the filling by whisking together the eggs, milk, cream, salt, pepper and smoked paprika, if using. Chop up the salmon into small bite-sized pieces, if using. Remove the pie shell from the oven and scatter in the add-ins and salmon. Pour over the egg mixture. Sprinkle the cheese overtop.
- Return to the oven and immediately turn the heat down to 175°C (350°F) and bake for 50 minutes to 1 hour or until the centre of the quiche is firm.
- Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving.
Note
• Feel free to sub in bacon or ham, in place of the salmon, if you prefer. You can also add a handful of chopped herbs to the filling.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
