Smoked Salmon, Saffron and Crackler Quiche

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Salmon & Saffron quicheA sophisticated quiche, this smoked salmon, saffron and crackler quiche makes for the perfect hors d’oeuvres for summer dinner parties as well as the perfect lunch leftover treat.

Cooking time: 40- 50 mins +10mins chilling

Serves: 6

What You’ll Need:

  •  500g all-butter pastry block, fresh or de-frosted
  • 4 free-range eggs, lightly beaten
  • 300ml double cream
  • Cornish sea salt and freshly ground black pepper
  • 250g Davidstow Crackler Cheddar Cheese, diced into small cubes
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp chopped dill
  • 1 bunches spring onions, sliced
  • 200g Smoked Mackerel, skin and bones removed, broken into small pieces
  • pinch of saffron

What To Do:

  • Preheat the oven to 220°C, 425°F, gas mark 7.
  • Roll out the pastry on a floured surface to the thickness of a £1 coin and use to line a 4cm deep, 20cm round loose bottom flan tin. Place the tin on a baking sheet.
  • Line the pastry with a circle of greaseproof paper and fill with baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans. Brush the inside of the pastry with a little of the beaten egg. Turn the oven temperature down to 180°C, 350°F, gas mark 4.
  • Beat together the cream and eggs and season.
  • Sprinkle the cheese, parsley, dill, spring onion and Smoked mackerel over the tart case. Sprinkle with the saffron. Pour over the egg mixture.
  • Bake for 25–35 minutes or until the custard is set and the pastry is golden brown. When the tart is cool slice and serve with a simple cucumber and dill salad dressed with lemon and rapeseed oil.

For more information on the Davidstow range and recipes by Nathan Outlaw, please visit www.davidstowcheddar.co.uk

 

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