Salmon and pak choi quiche

Name: Salmon and Pak Choi Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 6
Cuisine: British
Ingredients: 200g shortcrust pastry; 200g fresh salmon, cooked and flaked; 2 heads pak choi, roughly chopped; 1 medium onion, finely chopped; 3 large eggs; 200ml double cream; 100ml milk; Salt and freshly ground black pepper; 1 tbsp olive oil

Salmon and Pak Choi Quiche offers a unique twist on a classic dish, blending the delicate flavors of salmon with the crunchy texture and slightly bitter taste of pak choi. This fusion recipe introduces an oriental flair to the traditional quiche, making it a standout addition to any meal.

Brief Description of the Recipe: The Salmon and Pak Choi Quiche combines the rich taste of salmon and the crisp texture of pak choi with a creamy egg filling, all encased in a sesame seed-speckled pastry. This dish is perfect for those looking to explore a more adventurous version of the classic quiche, with its blend of Eastern and Western flavors.

Cultural or Historical Context: Originally from The Great British Bake Off and created by Jason White, this recipe embodies a fusion of cultures, showcasing how traditional Western dishes can be adapted with ingredients from Eastern cuisines.

Ingredients List:

For the pastry: 250g plain flour (sifted), ½ tsp salt, 1 tbsp toasted sesame seeds, 150g unsalted butter (softened), 2 eggs (lightly beaten)
For the filling: 400g salmon fillets (skinned), 1 tbsp soy sauce, 3 eggs, 300ml double cream, 2 pak choi (sliced in half lengthways)

Preparation Instructions:

Prepare the pastry by combining flour, salt, and sesame seeds, then adding softened butter and eggs to form a dough.
Chill the dough before rolling it out and lining a tart tin.
Bake the salmon seasoned with salt and pepper, then flake it over the pastry base.
Mix eggs and cream, season, and pour over the salmon. Top with pak choi and bake until set.

Storage and Reheating: Cool completely before refrigerating. For reheating, warm in an oven at 180°C until heated through, ensuring the pastry doesn't become too dry.

Nutritional Information: A slice typically contains high-quality protein from the salmon and eggs, essential fats, and a moderate amount of carbohydrates from the pastry. Pak choi adds fiber and vitamins.

FAQ about the Salmon and Pak Choi Quiche:

Can I substitute the salmon? Yes, other fish like trout or even smoked salmon can be used.
Is it possible to make a gluten-free version? Substitute the plain flour with a gluten-free alternative for the pastry.
How can I prevent the quiche from becoming soggy? Ensure the pastry is pre-baked until it's partially cooked before adding the filling.

In conclusion, the Salmon and Pak Choi Quiche is a delightful dish that marries the richness of salmon with the distinctive taste of pak choi, all encased in a savory pastry with a hint of sesame. Whether for a special occasion or a weekend brunch, it's a recipe that's sure to impress. For more details on the recipe, you can explore sources like Recipe Archive and Fowl Bakes, where the recipe was originally mentioned in the context of The Great British Bake Off.

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