As I mentioned in my previous post, I recently made a BBC Good Food quiche. Although the original recipe was for a salmon and watercress quiche, I had some mushrooms that I needed to use up so replaced the watercress with mushrooms and left out the dill, relying on the salt in the smoked salmon and some added pepper for seasoning. Although the quiche as a whole was absolutely delicious and served as our dinner on one night and our lunch the following day, I am writing about it not because it was delicious (although it was) but because the shortcrust pastry was some of the easiest and tastiest pastry I have ever made with the crumbliest of texture. So, with this in mind, I thought I would share the recipe with you, giving credit to the original BBC Good Food recipe.
350g plain flour, plus extra for dusting
1 tsp salt
140g cold butter, cut into cubes
3-5 tbsp very cold water
250g mushrooms (sliced and fried lightly in 2 tbsp of oil)
200g smoked salmon (cut into strips)
5 eggs (beaten)
250ml double cream
salt and pepper to taste
1) Make the pastry. Sift the flour and salt together in a large bowl. Rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
2) Roll out the pastry on a lightly floured surface until just thinner than a one pound coin then line a 26 cm tart tin or 6-8 small tart tins. Place in the fridge to chill before blind baking. The original recipe suggests not trimming off the excess pastry as it can shrink a little when it cooks, but I trimmed the pastry on my second attempt and shrinkage was limited.
3) Heat oven to 200C/180C fan/gas 6. Remove the pastry case/s from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife or peeler if you have left the excess pastry.
4) Arrange the mushrooms and salmon in the bottom of the pastry case. Whisk the eggs, milk and cream and season well. Pour over the salmon and mushrooms then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
I loved this pastry recipe so much that I made some small Gorgonzola, cheddar and spring onion quiches on Sunday using the same pastry. As before, the pastry came out beautifully.