Chard smoked salmon quiche

    1 hour 5 min

    This is a delicious quiche that a a friend of mine made in Hamburg, Germany. She uses a special hot smoked salmon called "Stremellachs" in German and it is sold freshly smoked. I cannot find it where I live but the quiche was so good that I made it with regular smoked salmon. Not quite as amazing as the original but also very good!

    3 people made this

    Makes: 4 quiche

    • For the base
    • 100g plain flour
    • 100g wholemeal flour
    • 1 egg or 3 tablespoons lukewarm water
    • 1/2 teaspoon salt
    • 150g butter, softened
    • For the filling
    • 1 large bunch chard
    • 300g smoked salmon
    • 1 teaspoon lemon juice
    • 4 eggs
    • 175g double cream or creme fraiche
    • salt
    • white pepper
    • 1 pinch nutmeg

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Mix all the ingredients for the base till they form a ball. Wrap in cling film and refrigerate for 1 hour.
    2. Meanwhile make the filling. Wash and trim chard. Separate leaves and stalks. Bring a large pot with water to the boil. Blanch chard stalks for 2 minutes, then plunge into ice cold water and drain every well in a sieve. Proceed the same way with the leaves but blanch them only for 1 minute. Chop leaves and stems coarsely.
    3. Preheat your oven to 220 C / Gas 7. Grease a large ceramic tart tin.
    4. Roll out pastry base and line the tin with it, whilst letting the sides come up. Trim any excess pastry.
    5. Spread chard over the base, cover with salmon and drizzle with lemon juice.
    6. Beat eggs, cream, salt pepper and nutmeg and pour on top.
    7. Bake in the preheated oven for 35 to 45 minutes.

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