La Quiche of the Week: fennel and salmon

I do believe that French people like quiches . They are so versatile! You can imagine all the mix possible and serve them for lunch or dinner with some green leaves salad, or cut in some pieces for the “aperitif”, they are easy to carry in your lunchbox or for a picnic….You can eat them cold or warm. They are colourful, balanced, delicious!

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For the pastry you need:

     -250 g flour

     – 125 g butter

     -1 egg

     -a small drop of water.

     – large pinch of salt

     -or: a shop-bought short crust pastry!!!!!

Rub the flour and butter together until the mixture resembles fine breadcrumbs ( you can blitz everything in your food processor). Then add an egg, a small drop of water and the salt, mix the mixture together with your hands into a ball. Roll the pastry out on a lightly floured board and line your dish with it. Then reserve in the fridge. 

lazy version: remove the plastic film from the shop-bought pastry and line your dish with it!

For the filling, you need:

     – 2 fennels

     – an handful of fennel seeds (optional)

     – 2 small steak of salmon or a pack of smocked salmon

     – 2 eggs

     – 100 ml milk

     – 100 ml crème fraiche

     – a drop of olive oil or butter.

     – salt and pepper

Slice the fennels finely and cook them slowly in a pan with olive oil, fennel seeds and a little bit of salt. You can add a little bit of water after a while to allow it to cook for longer and avoid burning. When the fennel is tender and there is no water left, set aside.

Whisk the eggs, the crème fraiche, the milk, salt and pepper.

Pour the fennel on the pastry, sprinkle the cooked salmon or the smoked salmon on the top, cover with the crème and milk mixture.

Cook the quiche till it’s well golden (about 35-40 mn) in a preheated oven to 190 °C.

Enjoy with some green leaves!

Caroline xxx

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