Smoked Salmon Quiche with Kale and Basil, and Sesame Seed Crust

A Taste of Luxury: My Smoked Salmon Quiche Adventure

As a busy professional, finding time to cook delicious, healthy meals can feel like a Herculean task. But sometimes, even amidst the chaos of deadlines and meetings, a little indulgence is necessary. That’s where this Smoked Salmon Quiche with Kale and Basil comes in – a recipe that’s both impressive and surprisingly manageable to create, even on a weeknight.

The allure of this quiche lies not only in its elegant presentation but also in the delightful balance of flavors. The subtle smokiness of the salmon dances harmoniously with the earthy notes of the kale and the fresh, bright vibrancy of the basil. The sesame seed crust adds a delightful textural element, a satisfying crunch that contrasts beautifully with the creamy filling. It's a dish that elevates a simple weeknight dinner into something special, perfect for a celebratory meal or a quiet evening in.

I love the versatility of this recipe. While the original recipe calls for spelt flour, I've found that it works equally well with wholewheat flour. And the smoked salmon? Don't be afraid to experiment! I’ve used both wild-caught and farm-raised salmon, and both have turned out exceptionally well. If you're watching your budget, farm-raised will work perfectly, and the richness of the flavor will still shine through. The key is the quality of the other ingredients - using fresh, vibrant kale and basil truly makes a difference. And don't skimp on the crème fraîche; it adds an extra layer of creaminess and richness that elevates the entire dish.

The process of making the quiche is incredibly satisfying. From the moment you start toasting the sesame seeds, you’re enveloped in the comforting aromas of baking. The simple act of rolling out the pastry dough feels almost meditative – a welcome escape from the often-frantic pace of my workday. Then there’s the joy of layering the ingredients, creating a visual masterpiece that's almost too beautiful to eat (almost!).

I often find myself adapting this recipe to suit the seasons and what I have available in my kitchen. In the summer, I like to add a sprinkle of sun-dried tomatoes for a burst of sweetness. During the autumn, I'll substitute the kale with wilted spinach for a more earthy flavour profile. The possibilities are endless!

This Smoked Salmon Quiche is more than just a recipe; it's a testament to the ability to create something extraordinary with simple ingredients and a little time. It’s a dish that speaks of a desire for nourishment and a touch of self-care amidst the whirlwind of life. And that, to me, is truly priceless.

So, the next time you find yourself craving something delicious, something comforting, yet something utterly sophisticated, look no further than this smoked salmon quiche. It's a recipe that will become a cherished addition to your culinary repertoire, a dish you'll return to time and again for its ease of preparation, exquisite flavor, and the simple pleasure of savoring a well-deserved treat.

Step-by-step

• Preheat the oven to 350°F.
• Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.
• Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.
• Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.
• Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.
• Add 3 tablespoons of water to bring it together.
• Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).
• Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.
• Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
• After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.
• Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.
• Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching color and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.