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.
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.