Recipe Request: A SIMPLE QUICHE + Goodness Beetroot Salad

June 4th, 2020

~~~~

After a number of requests* for a quiche recipe in my inbox recently I am sharing this simple dinner quiche. You can make the crust from scratch if you have the time (and inclination) or use store-bought savoury short pastry. I used smoked fish in the version below, but have also made it with sauteed onion and bacon, and made a vegetarian variation using roasted pumpkin. To make it a complete meal find a recipe for a vibrant beetroot salad below, one I make all through winter for some raw goodness.

I am a big fan of smoked fish, and it stepped up for some tasty dinners recently (during lockdown) when fresh fish was difficult to source. Smoked fish is cured with salt so it will keep for many weeks longer (check the packet) than fresh fish. For a change from smoked salmon search out oily white-fleshed fish such as mackerel, kingfish and trevally.

*If you have any recipe requests send me a message and I will see what I can do 😉

Broccoli, Smoked Fish and Dill Quiche

For a variation replace the smoked fish with 4 rashers (100g) bacon and 1 onion, chopped and lightly fried, and use parsley instead of dill.

Servings 4

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Pastry Resting Time 30 minutes mins

Ingredients

Pastry

• 1 cup 150g white flour or spelt flour
• ½ cup 80g wholemeal flour or use extra white flour
• ½ tsp salt
• 150 g chilled butter, cut into 1cm cubes
• 4-5 tbsp cold water

Filling

• 8 eggs
• ½ cup 150g sour cream or cream
• 1 tsp salt
• 2 heaped cups broccoli florets, about 250g, lightly steamed
• 250 g smoked fish – see suggestions above
• 2 spring onions, finely chopped
• 1 tsp fresh dill or parsley, finely chopped
• Cracked black pepper

Instructions

• First, make the pastry (or use 400g store-bought savoury short pastry). Place the flours and salt into a food processor and pulse to combine. Add the chilled butter and pulse 6-8 times until the butter pieces are pea-sized. Add the water 1 tablespoon at a time while pulsing the processor until the dough holds together when pressed. Tip onto the bench and quickly bring together into a flat round. Place in a lidded container and chill for at least 30 minutes.
• Preheat oven to 190C and place a heavy baking tray in the middle of the oven. Grease a large quiche dish (I used a 28cm wide by 4cm high dish).
• On a lightly floured bench, roll the pastry into a 30cm round, about 4mm thick. Lift carefully onto the quiche dish, pressing gently so it fits in evenly. Rest the pastry base in the fridge for 15 minutes to prevent shrinking during cooking.
• Whisk together the eggs, sour cream and salt. Scatter the chilled base with broccoli, smoked fish, spring onions and dill. Pour over the egg custard and finish with a generous grind of black pepper.
• Place the quiche directly onto the preheated tray in the oven and bake for 40-45 minutes until the egg is set.
• Serve hot or cold with aioli and salad.

Goodness Beetroot Salad

This salad is packed with flavour and texture from the raw vegetable, herbs and crunchy seeds. Later in the season, I will also add grated turnip or celeriac as it becomes available at the markets. The herbs can be varied depending on what's on hand – parsley, coriander, dill and mint (I still have some wild shoots in the garden) all bring a freshness to the salad.

Servings 4

Prep Time 20 minutes mins

Ingredients

• 1 large beetroot (about 250g), peeled and grated
• 2 carrots (about 200g), grated
• 1 apple, grated
• Large handful of fresh herbs – parsley, coriander, dill, mint
• 3 tbsp sunflower seeds
• 3 tbsp pumpkin seeds
• 1 tsp soy sauce or tamari

Balsamic dressing (makes enough for two salads)

• 2 tbsp balsamic vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp wholegrain mustard
• 1 tsp honey
• Pinch of salt

Instructions

• Combine the grated beetroot, carrot, apple and chopped herbs in a salad bowl.
• In a heavy-based frying pan dry-toast the seeds until golden and beginning to pop. Tip into a bowl and stir through the soy sauce or tamari.
• Combine the dressing ingredients in a jar and shake well to combine. Pour half of the dressing over the salad and toss to combine, check taste adding extra dressing if needed (save the rest for another day). Sprinkle with half of the seeds and serve with extra seeds on the side for sprinkling at the table. Leftover salad can be stored in an airtight container in the fridge and consumed the next day.