This quiche is full of vegetables and that is a great way to disguise the fact it’s actually got double carbs in. Potatoes AND pastry; who doesn’t love that? My salmon nicoise quiche is a great way to take leftovers to another level. I made the nicoise salad, so everything was prepped and cooked, and then assembled the quiche the next day. Served alongside some mustard flecked dressed lettuce, this is a perfect lunch for me.
Delicious served warm from the oven you can slice this nicoise quiche into portions and freeze them individually, ready to be defrosted and warmed up another day.
You can of course make this quiche without making the nicoise, just make sure everything is as dry as it can be so you don’t add too much moisture to the filling.
I like to leave a rough edge to my pastry but you can neaten it up either by trimming the excess pastry before blind baking, or after the quiche has cooked.
Make sure to add a good amount of black pepper to the egg mixture along with a sprinkling of salt; it’s the one opportunity to get seasoning into the quiche.
It’s good to have a bit of a wobble in the middle of the quiche when it has finished cooking. This means that by the time it has cooled it will be perfectly set, rather than rubbery and overcooked.
I used salmon for this but you could use tuna (as per a classic salad nicoise). Or leave out the fish all together and add a bit of cheese or ham instead.
Almost anything could be added to the quiche filling: peas, peppers, cooked onion, whatever you prefer. If you stick to the weights below then the proportions of filling to egg mixture should balance well.
Salmon Nicoise Quiche
For the pastry
- 120 g plain flour
- 60 g butter cold
- 2 tbsp cold water you might not need all of this
For the filling
- 100 g hot smoked salmon
- 1 small potato peeled, diced and cooked
- 50 g green beans chopped and lightly steamed
- 30 g black olives halved
- 100 g cherry tomatoes halved
- Small handful basil roughly chopped
- 150 ml double cream
- 4 eggs
- salt and pepper
To make the pastry
- Rub the butter into the flour until you have a breadcrumb texture. Add the water a little at a time to form a dough. Knead lightly then wrap in clingfilm and put in the fridge for 30 minutes.
- Lightly flour a worktop and roll the pastry out so it's a little bigger than a 20cm tart tin. You need to have enough pastry to go up the edges with a little overhang. Prick the base all over with a fork then return the pastry to the fridge for another 30 minutes.
- Preheat an oven to 190C. Remove the pastry from the fridge and place a sheet of baking paper onto the pastry; it needs to go up the sides too. Fill the pastry case with baking beans (see notes below). Put the tart case into the oven for 15 minutes to blind bake. Remove the case from the oven, carefully remove the baking beans and paper then return the case to the oven for another five minutes to crisp up.
- The pastry case is then ready to use as below.
To make the quiche
- Preheat an oven to 180C.
- Add the salmon, potato, green beans, olives, basil and tomatoes to the pastry case. Try to distribute the ingredients evenly. See recipe notes.
- In a bowl whisk together the eggs, double cream and a little salt and pepper.
- Pour the egg mixture over the quiche filling and bake in the oven for 25-30 minutes, or until the egg mixture has just set.
- Leave to cool slightly before removing from the tin. You can serve this while it's still warm, or divide into wedges and freeze to warm up another day.
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