In the springtime, this flavour combination is magical. The recipe below can be varied to suit the seasons. For autumn, the sweet pea and salmon can be substituted with roasted root vegetables. In winter, use comforting cherry tomatoes and basil pesto. For summer, light cheese and sticky onion marmalade is a winning combination.
- 140g cake flour
- 100g cheddar cheese, grated
- 100g butter
- 250ml milk
- 3 eggs
- 125ml sour cream
- 50ml lemon juice
- 3g cracked black pepper
- 3ml mustard powder
- 5g salt
- 200g smoked salmon strips
- 250g blanched petits pois (small peas
- Place all the ingredients into a food processor and blend to form a soft dough.
- Wrap dough in clingwrap and chill in the fridge for 30 minutes.
- Preheat the oven to 160 C.
- Beat eggs, milk, sour cream, lemon juice, cracked black pepper, mustard powder and salt together.
- Grease the base of a 24cm quiche pan.
- Roll out the pastry and line the base and sides of the pan.
- Chill in the fridge for 15 minutes.
- Remove chilled pastry and lay the smoked salmon strips evenly on the base.
- Spread the peas over the salmon and fill with the egg and milk filling.
- Bake for 45 minutes or until golden and set.
- Remove from the oven and serve warm or at room temperature.