As the weather starts to get colder, I start to break out the old quiche recipes and get inspired for new recipes. The other weekend I was down at my parent’s house, as I am nearly every second weekend (It’s their fault they moved closer to me), and we had a good old cheeseboard out and ready to pick at while we consumed numerous glasses of wine, which I of course made my fig and walnut loaf for.
After a couple of wines I thought it would be a good idea to just start piling a whole lot of different things onto a cracker, in my tipsy state I did not expect the taste explosion that occurred in my mouth. Smoked salmon, blue cheese, figs, and a caramelised onion hummus. I have to admit, it was a very intense strong flavour but I instantly knew I had to make it into a quiche, and the shortcrust pastry in the freezer was calling my name. The next morning, I jumped in my truck and headed down to the supermarket to grab the essentials and then boosted back to my parents’ house.
Now, I really expected my dad not to like this quiche as he isn’t such a big fan of strong flavours or blue cheese, however to my surprise he loved it, even going back for seconds. So I definitely count that as this quiche getting a tick of approval. I would suggest getting a smoked salmon that is not too oily and if using dried figs, soak them in boiling water for 15 minutes in order to soften them.
This quiche would be delicious with some homemade tomato relish (which I’m sure I have a recipe for lying around), and some fresh arugula or watercress.
Smoked Salmon and Fig Quiche
200g Smoked Salmon
250g Blue Cheese
200g Caramalised Onion
80g Dried/Fresh Figs *If using dried figs, soak in boiling water for 15 minutes before use
Salt and Pepper to taste
- Preheat oven to 180ºC
- Grease a shallow 9” quiche tin
- Roll out shortcrust pastry and place in greased quiche tin, ensuring that there are no gaps in the corners between the pastry and the tin. Gaps will cause the pastry to sink and shrink. Before trimming any excess pastry, place in fridge to rest and chill
- While the pastry is resting, flake smoked salmon and crumble blue cheese
- In a bowl, whisk together the eggs, cream, milk, salt and pepper
- Remove quiche tin from fridge and cut away any excess pastry
- Add the salmon, blue cheese, onions and figs into the quiche tin and cover with egg/cream mixture
- Bake for 35-40 minutes. The quiche is ready when the center still wobbles when shaken
- Remove from oven and let cool for 10 – 15 minutes before serving