Quiche with Smoked Salmon and Sundried Tomatoes

 

Ask one about the indicators for spring and he or she will probably give an answer like "twittering birds in the morning, first green and colourful spots in nature and dishes with fresh veggies and fruit". While I totally won't argue about those facts, as I am a great fan indeed, I've found yet another factor to show me that the warmer seasons has arrived: quiches!

Yes, those crisp crusts filled with an egg mixture and savoury or sweet produce which start to pop up at every corner in the digital as well as the real-life world in the moment: in cafeterias and food galleries. And I'm totally with that vibe: nothing comes close to the taste of a fresh homemade quiche enjoyed at a picnic or get-together on one of the first warmer evenings! (how can one not love the changing of the clocks - okay, minus the hour that was "stolen" and the all-dark-again mornings...).

Conclusion is: ithappens to be springtime - I've also munched on the first aspargus this week and to kickstart the endorphine production decided to bake up a quiche that already tastes like summer with yet a touch of spring: Smoked Salmon and Sundried tomatoes get accompanied by fresh basil leaves and a dash of parmesan.  The red splash of colour and sunny tastes pairs beautifully with the smoky nuances and the basil leaves can also be found in the crust to give it all a fresh, green-dotted appearance. Happy springtime!

Quiche with smoked salmon and sundried tomatoes
- makes enough for one 9 inch pan (I've used several smaller ones and froze the leftovers)
Crust:
- 200 g flour (I've used whole wheat flour)
- 1/2 tsp salt
- 2 Tbsp olive oil
- ~4 tbsp water
- a dash of pepper
- a generous handful of fresh basil leaves, finely chopped

Filling:
- 2 eggs
- 200 ml milk
- 2 Tbsps creme fraiche
- dash of each pepper and ground nutmeg
- 200g smoked salmon
- 30g sundried tomatoes
- 50g parmesan, freshly grated
- a few fresh basil leaves, roughly chopped

1. Preheat your oven to 175 °C.
2. Mix together the flour and salt, then add in the basil, olive oil and pepper and gradually mix in the water until a soft dough is formed.
3. Roll the dough out and press into a pan. Blindbake for 10 minutes.
4. Meanwhile prepare your filling: finely chop the tomatoes and basil leaves and cut the salmon in small stripes. Beat together the eggs, milk, salt, pepper and nutmeg. Add in the grated cheese but reserve about one Tbsp. Take the crust out of the oven, evenly distribute the salmon, the tomatoes and the basil on top, then pour the egg mixture all over. Bake for 30 minutes. Then sprinkle the reserved cheese on top and continue baking until top is golden and middle is set. You might need to temporarily cover the quiche with aluminium foil or a lid to prevent browning. Take it out, let cool for 10 minutes then remove from pan and allow for further cooling or serve straightaway. Best accompanied by a fresh green salad. Enjoy!