I thought I would give you guys a break from Italian recipes with this great salmon and courgette quiche. You may notice that a lot of my recipes recently have used courgettes, and that it because I seem to have an endless supply of them. Tis definitely the season to enjoy them, and every year we get endless bags of the freshly grown delights from both sets of parents. Courgettes are so versatile, appear to go with everything, keep well in the fridge and are also great for you; why wouldn’t you keep them stocked up!? I must have made so many recipes with courgettes that I could probably write a book (and maybe one day I will judging by the quantities that grow from my mum’s allotment), and you know what, I think it would easily be filled with many versatile, delicious and adventurous savoury and sweet recipes. If you also have a store, shed or fridge overflowing with courgettes then give this quiche recipe a try; it’s pretty damn tasty!
Makes 6 portions
For the pastry
– 165g plain flour
– 90g chilled salted butter – cut into cubes
– 2-3 tbsp water
For the filling
– 250g salmon – cut into 2 steaks
– 1 lemon – sliced
– 1 red onion – finely chopped
– 1 courgette – grated
– 25g butter
– 2 large eggs plus 1 egg yolk
– 175ml double cream
– 100ml milk
– Salt and pepper
– 30g grated mature cheddar cheese
To make the pastry, crumble the butter and flour together with your fingertips.
Once the pastry starts to come together, add 1 tbsp water at a time until you have a firm ball of pastry. If it gets too wet simply add a little more flour.
Wrap the pastry in cling film and chill for 20 minutes
Grease and line a 9inch lose bottom pastry dish
Once the pastry has chilled, roll in out on a floured work top to about 2-3mm thickness and line the base of the pasty dish. Be careful to make sure that it is smooth and there are no air pockets against the pastry and the tin.
Prick all over the bottom lightly with a fork and return to the fridge to chill for at least an hour.
Preheat the oven to 180’C
Once the pastry has chilled, line it with a sheet of baking parchment and fill with baking beans.
Bake the pastry in oven for 15 minutes and then remove the parchment and the beans and return to the oven for another 5.
When the pastry goes in the oven, lay the slices of lemon out on two separate sheets of foil and lay the salmon on top. Fold the foil so the salmon is well sealed and bake in the oven for 12 minutes. It doesn’t matter if it does not come out completely cooked as it will be going back in with the completed quiche.
Once removed, flake the salmon up so it is lots of little pieces
In the meantime heat the butter in a frying pan and gently fry the onion until soft.
Add the courgette to the pan and cook gently until all the liquid has evaporated
Remove the pastry from the oven and line with the onions and courgette mix and the flaked salmon
Whisk together the milk, eggs, cream and salt and pepper and then pour the mixture into the pastry case.
Top with grated cheese and gently place the quiche on a high shelf in the oven for 34-40 minutes until golden in colour and cooked through.
Serve with lots fresh salad and buttered new potatoes