Simple Salmon Quiche with Saumur Rouge, La Cabriole

It’s so easy to feel intimidated by pastry, but persevere. Home-made endeavour far outstrips anything bought, but when ‘feeling up against it’, pastry can always seem like a bridge too far. Ready-to-use, all butter, shortcrust is a fail-safe alternative.So there can be no excuse to avoid making a quiche. The final barrier is “blind-baking”, but by heating up the baking tray and not over filling, you can cheat and put all the ingredients in at once. Let the restaurant chefs worry about perfectly crisp pastry, we are cooking for family and friends and have yet to notice a soggy bottom – so there!


500g ready-to-use shortcrust pastry
100g baby spinach leaves
200g tin of wild salmon, drained
2 free range eggs
200ml crème fraiche
Seasoning

26cm diameter loose-bottomed flan tin

Preheat the oven to 180 C and place the baking tray in the oven to heat. Grease your quiche tin lightly. Flour a clean surface and gently mould and soften edges of the pastry to make it ‘roundish’. Give it quarter turns after each roll to keep it round. Continue to roll until your circle of pastry is an inch or so larger than the tin itself. Press into tin, paying careful attention to the corners and edges of the tin. Press pastry in firmly. Trim excess pastry by rolling the pin over the top of the tin. The pastry will shrink back so it’s a good idea to use your fingers to press the pastry up over the edge slightly. 

At this stage, if you are feeling sane and calm; blind bake. If not, roughly chop the spinach, removing any coarse stalks. Put spinach in pastry case then add the flaked salmon evenly over the top. 

Beat the eggs in a small bowl using a fork. Add the crème fraiche and stir well. Season and grate a little nutmeg in. Pour this egg mixture into the pastry case over the salmon and spinach. Carefully place onto the hot baking tray. Bake in oven for 25-30 minutes until the egg mixture has set and the tart is golden.

Always let the quiche rest for ten minutes before serving.