½ cup of thickened cream
½ cup of finely grated parmesan cheese
a tin of pink salmon, flaked
1 large onion, sliced and caramelised in butter
salt and pepper to taste
125g plain flour
100g unsalted and cold butter
60ml sour cream (approximately)
Chop the butter into small pieces and blend flour and butter in the mixer until it looks like coarse bread crumbs
Gradually add spoonfuls of sour cream until the pastry comes together
Tip out onto a floured surface and bring into a rectangle, don’t work pastry at all
Cover in clingfilm and rest in the fridge for at least 20 minutes.
Roll out on a floured surface
I used a 26in quiche tin with a loose bottom, its quite a shallow one so I had to adjust the volume but its pretty easy to fiddle the quantities.
Roll the pastry out line the tin. I left the bits hanging over the edges because this pastry does tend to shrink.
Blind bake for 12 minutes in a 180degree oven using pastry weights or dried beans in parchment paper
Remove the pastry weights and bake for a further 5 minutes.
Turn the oven down to 160degrees and remove the quiche and trim the excess pastry with a knife, be careful as its easy to break the sides doing this and then your filling will run out.
Mix the eggs with the cream and the cheese and season lightly.
Arrange the caramelised onions over the quiche base and then add the flaked salmon.
Pour the egg mixture over the top until it is completely covered
Return the quiche to the oven and bake for about 30 minutes until the top is lightly golden, leave in the tin to cool for another 10 minutes and then carefully remove the tin.