Despite the common assumption that picnickers don’t share, I will be parting with one of my secret recipes, a quiche that could spark family feuds, war or peace, the rise and fall of a kingdom. In other words, perfect picnic food.
In these gourmet times, we frequently conflate lists of obscure ingredients and complex recipes with tasty food. Well let me tell you this quiche undoes all of those presuppositions. Super simple to make, no ridiculous ingredients, and pure joy for your taste buds. And if you prefer making your own pastry, then use the pastry recipe from this post (same quantities for this recipe).
Ingredients – 4 hungry helpings of 6 normal ones.
370g ready-rolled shortcrust pastry
1 medium red onion, thinly sliced
200g hot smoked salmon (available at most supermarkets)
80g grated cheddar
400ml double cream
2 tbsp chopped fresh dill
S & P
30cm quiche dish
Turn the oven to 200 degrees Celsius. Line a 30cm quiche dish with the pastry, pressing down into the corners and sides. Cut off the overhanging pastry and discard. Line the pastry with a baking sheet and weigh it down with baking beans or rice. Put in the oven for 15 minutes. Take out the baking paper and beans, and cook for another 5-10 minutes, until the bottom is golden, then take out.
Scatter the red onion slices inside the tart case, then break up the salmon and scatter that in along with the grated cheese. In a bowl, whisk the eggs together with the cream, add the dill, and a few twists of salt and pepper. Pour this into the tart case, then put the whole thing in the oven for 35-45 minutes until golden on top.
If you don’t believe how good it is, well, just look at my face. This look is reserved for my salmon and dill tart – and no one else.