As we Aga cooks all know, cooking a quiche in an Aga couldn’t be easier because there is no blind baking required. You just have to add the filling to your pastry-lined tin and place the whole thing on the floor of the roasting oven to bake for 30 minutes or less. The pastry will cook from underneath avoiding a “soggy bottom”, as Mary Berry would tell you. The top will be golden brown.
The classic quiche is Quiche Lorraine made with bacon and Gruyère cheese, but there are so many variations you could try. For example, Diana Henry’s delicious salmon and crab tart with Thai flavours which I wrote about here.
Yesterday I made a simple smoked salmon quiche based on a Delia Smith recipe from her Complete Cookery Course. It was for a picnic for my husband and two friends who have been spending today salmon and trout fishing on the Usk. They also took with them roast asparagus dressed with olive oil and lemon juice, some mini pork pies (not homemade, I’m afraid), strawberries, rock cakes (my own), cinnamon buns (our favourite ones from Hart’s Bakery) and flasks of tea and coffee. They will not starve. I think I spotted a bottle of wine in the picnic basket too.
Smoked Salmon Quiche
Quantities here are for a 20cm fluted quiche tin, ideally with a loose bottom. Yesterday I doubled the quantities and used a 28cm tin.
For the pastry:
- 110g plain flour
- 25g lard
- 25g butter
- a pinch of salt
- cold water, to mix
For the filling:
- 175 smoked salmon, chopped
- 2 large eggs
- 275ml double cream
- freshly grated nutmeg
- a dash of cayenne pepper
- Salt and black pepper
- Lightly grease your tin
- Make up the pastry by rubbing the fats into the flour and salt with your fingertips and adding a little cold water to combine. Rest it in the fridge wrapped in clingfilm for at least half an hour. Alternatively, use shop-bought pastry; I don’t mind one bit
- Roll out the pastry on a floured surface and line your tin with it
- Arrange the smoked salmon over the pastry base in the tin
- Beat the eggs with the cream and add salt, pepper and some freshly grated nutmeg to taste
- Pour the filling into the tin and sprinkle over a little cayenne pepper
- Carefully slide the tin onto the floor of the roasting oven and bake for 20-30 minutes. Check it at 20 minutes and turn it round. When the pastry is golden and the filling is firm and golden brown, it is ready
This looks delicious! I almost never make quiche because the blind baking is such a faff (that and the amount of cream that goes in!), butI can’t believe the Aga makes it so simple. Sounds as if you had a wonderful picnic!
Yes, I’m much more inclined to make a quiche since having my Aga, but you’re right, the cream is a “problem” so it’s still only an occasional treat.
Subsitute creme fraiche for cream x
Why? It only has a little less fat than double cream.