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Salmon, Broad Bean and Tarragon Quiche

What you need:

For the pastry:

125g plain flour

a pinch of salt

25g cold butter, diced

25g lard

2 tbsp milk

Or use 1 × 250g block of ready-made shortcrust pastry

For the filling:

75ml milk

75ml double cream

2 medium free-range eggs

1 tbsp fresh tarragon, chopped

salt and pepper

50g cheddar cheese, grated

100g poached salmon, flaked

60g  cooked and shelled  broad beans or Soya beans.

What you do:

Preheat the oven to 190 C / 375 F / Gas mark 5

To make the pastry, sieve the flour and salt into a bowl, add the fats and rub the mixture through your finger tips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30–45 minutes.

Lightly flour the work surface and roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.

Line the tin with the pastry, taking care not to make any holes in it or the filling will leak. Cover and rest for a further 30 minutes in the fridge.

Line the pastry case with baking paper, add baking beans and bake blind for 15 minutes. Remove from the oven and take out the baking paper and beans.

Reduce the oven temperature to 150 C /300 F / gas mark 2

Beat together the milk, cream, eggs,herbs and seasoning. Scatter half of the grated cheese in the blind-baked pastry case, top with the flaked salmon and beans, and then pour over the milk-and-egg mix. If required, give the filling a gentle stir to ensure it is evenly dispersed, but again be careful not to damage the pastry case. Sprinkle over the remaining cheese. Place into the oven and bake for 20–25 minutes until set and lightly golden.

Eat either hot or cold.

 

 

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