Salmon, dill and sour cream quiche with a rye crust

Name: Salmon, dill and sour cream quiche with a rye crust
Total time: 1 h 40 min
Ingredients: 300g of Doves Farm Organic Wholemeal Rye Flour; 150g of unsalted butter; 1 egg yolk; 1 pinch of sea salt flakes; 100ml of water, ice cold; 1 egg, beaten, for glazing; 240g of salmon fillets; 4 eggs; 170g of milk; 150g of sour cream; 3 sprigs of dill, fronds picked and stalks reserved; 1 lemon, zested; salt; pepper

by GBC Kitchen

Item 1 of 1

Main
easy
6
1 hour 40 minutes

★ ★ ★ ★ ★

5.00

This delicious salmon quiche recipe takes inspiration from Nordic cuisines by combining the flavours of salmon , dill and earthy rye flour. Adding sour cream to the mix instead of double cream gives the quiche a pleasant sour tang and velvety texture.

First published in 2020

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Ingredients

Metric

Imperial

Rye crust

300g of Doves Farm Organic Wholemeal Rye Flour
150g of unsalted butter
1 egg yolk
1 pinch of sea salt flakes
100ml of water, ice cold
1 egg, beaten, for glazing

Filling

240g of salmon fillets
4 eggs
170g of milk
150g of sour cream
3 sprigs of dill, fronds picked and stalks reserved
1 lemon, zested
salt
pepper

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Equipment

23cm loose-bottomed tart tin
Food processor or blender
Baking beans

Method

Preheat the oven to 200°C/gas mark 6

Blend all the ingredients for the rye crust to a rubble in a food processor or use your hands (you may not need all the water). Flatten into a circle, wrap in clingfilm and rest for 30 minutes in the fridge

Grease a 23cm fluted tart case with a removable base. Roll the rested pastry out to 5mm thick, then use it to line the case leaving at least 2cm overhang. Place a sheet of tin foil over the pastry base, then fill with baking beans and bake for 15 minutes

Remove the foil and beans, then glaze the inside of the tart case with the beaten egg and bake for 7 more minutes. This will form a seal meaning your pastry won’t go soggy when you add the filling

At the same time, place the salmon fillets on a sheet of greaseproof and season with salt and pepper. Add the dill stalks and lemon slice and then fold up the paper around the fish to create a parcel. Place in the oven and bake for 15 minutes, then take out and leave to cool

Turn the oven down to 180°C/gas mark 4

Use a small serrated knife to trim and neaten the edges of pastry case then place the case (still in the metal tart ring) onto a flat oven tray

Place the eggs, milk and sour cream into a jug and beat together, then season with salt and pepper. Roughly chop the dill fronds and add them to the egg mixture along with the lemon zest

Flake the cooled salmon and scatter in the bottom of the tart case, then pour in three-quarters of the quiche filling. Carefully transfer the tray to the oven, then pour in the rest of the mixture so you don’t spill it whilst carrying to the oven

Bake for 30–35 minutes. Serve at room temperature

First published in 2020

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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