I have had a craving for quiche for a while now, strange because its not really quiche and salad weather! But the last two days have been much more mild and so today I finally did it, I made my own pastry and created my own quiche recipe. Then when the girls were in bed and the husband was out, I ate a huge chunk…. my word its delicious and super easy to make.

Salmon & Caramelised Onion Quiche

Ingredients

5 eggs

½ cup of thickened cream

½ cup of finely grated parmesan cheese

a tin of pink salmon, flaked

1 large onion, sliced and caramelised in butter

salt and pepper to taste

Pastry

125g plain flour

100g unsalted and cold butter

60ml sour cream (approximately)

Chop the butter into small pieces and blend flour and butter
in the mixer until it looks like coarse bread crumbs

Gradually add spoonfuls of sour cream until the pastry comes
together

Tip out onto a floured surface and bring into a rectangle,
don’t work pastry at all

Cover in clingfilm and rest in the fridge for at least 20
minutes.

Roll out on a floured surface

Method

Finely slice the onion and caramelise slowly in butter and olive oil while preparing the rest of the ingredients

I used a 26in quiche tin with a loose bottom, its quite a
shallow one so I had to adjust the volume but its pretty easy to fiddle the
quantities.

Roll the pastry out and line the tin. I left the bits hanging
over the edges because this pastry does tend to shrink.

Blind bake for 12 minutes in a 180degree oven using pastry
weights or dried beans in parchment paper

Remove the pastry weights and bake for a further 5 minutes.

Turn the oven down to 160degrees and remove the quiche and
trim the excess pastry with a knife, be careful as its easy to break the sides
doing this and then your filling will run out.

Mix the eggs with the cream and the cheese and season
lightly.

Arrange the caramelised onions over the quiche base and then
add the flaked salmon.

Pour the egg mixture over the top until it is completely
covered

Return the quiche to the oven and bake for about 30 minutes
until the top is lightly golden, leave in the tin to cool for another 10
minutes and then carefully remove the tin.

Serve with a lightly dressed salad of wild rocket and a glass of ice cold Pinot Grigio and I defy you not to go back for seconds! I cannot believe how easy the pastry was to make and work with and the results were astounding, crispy, flakey, buttery, delicious.