spring vegetable and salmon quiche

​This quiche is a great way to use all of the lovely Spring vegetables that are about at the moment. They go so well with the salmon and eggs. Perfect picnic food if you are lucky enough to get some Spring sunshine. This recipe uses gluten free pastry and for vegetarians works just as well without the fish.

First up is the pastry. I find gluten free pastry a bit of a temperamental beast to work with so have provided very detailed instructions on making it here. If you have made it before then read on for the abbreviated version. 

If you are not gluten free and want to use a different pastry then you want about 400g of shortcrust pastry.
​
For this recipe I’ve used a standard size, loose bottomed quiche dish so I can really pack it with filling.

​Pastry Ingredients:
100 g rolled oats
50 g brown rice flour
50 g ground almonds
2 tbsp potato starch
½ tsp sea salt
100 g butter
4 tbsp ice-cold water

In a food processor first blitz the oats until they form coarse flour. Add all of the other pastry ingredients and blitz until it forms a soft dough. Remove from food processor. Shape into a disk about 2 cm thick. Wrap in cling film and chill in a fridge for at least half an hour.
​
Once the pastry has chilled: Preheat oven to 200C. Roll out the pastry between two sheets of cling film until it fits to the size of your tin. Transfer the pastry into the tin and press into shape. Blind bake for 10 minutes to avoid soggy bottoms.

​Filling:
1 leek, sliced into rings
1 clove garlic
¼ cup peas (fresh podded if available)
¼ cup broad beans (about 12 – 14 bean pods)
8 stalks of asparagus
2 tsp chopped tarragon
50g feta
1 salmon fillet
2 slices smoked salmon
2 eggs
1 cup milk of choice
Seasoning to taste

​Method:
Cook salmon fillet (I wrap in baking parchment and bake for about 12 – 15 mins in the oven that is already on for the pastry)

Gently fry leek and garlic in a little butter.
Pod beans, blanch in boiling water for 1 -2 mins. Cool in cold water, drain and shell beans.

Unless asparagus is very fine, slice stalks lengthways to ensure even cooking.
Whisk eggs, seasoning and milk together.

​To assemble:
Layer leek and garlic, peas and beans into the pastry case.

Crumble feta across the vegetables and sprinkle with tarragon.

Flake the cooked salmon and evenly distribute smoked and cooked salmon across the quiche.
​
Pour the egg mix over then top with the asparagus.

Cook on 200C for 30 – 40 minutes until the egg is set and the top is golden.

Variations:

• Replace the salmon with trout.
• If asparagus is not in season substitute with tenderstem or purple sprouting broccoli.
• Broad beans not your thing? Add extra peas or slice up some sugar snaps.
• Replace the fish with an extra 50g feta for a vegetarian version.
• Skip the quiche altogether and make a risotto or frittata.