Ingredients
- 1 cup plain flour
- 60 g butter, chopped
- 1 teaspoon chopped fresh thyme
- 1 egg yolk
- 1–2 tablespoons iced water
Filling
- 100 g smoked salmon
- 125 g cream cheese
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- ½ teaspoon grated lemon rind
- 40 g smoked salmon, extra, to garnish
Method
1. Preheat oven to moderately hot 210°C/190°C gas. Place flour, butter and thyme in food processor. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add egg yolk and almost all the water, process for 20 seconds or until mixture just comes together. Add more water if necessary. Turn onto a lightly floured surface. Knead mixture gently to form a smooth dough. Cover with plastic wrap and refrigerate 20 minutes.
2. Grease a shallow 20 cm round flan tin. Roll out pastry between two sheets of plastic wrap, large enough to cover base and sides of tin. Ease pastry into tin; trim edge.
3. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Place over pastry and spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for a further 10 minutes or until lightly golden.
4. To make Filling: Reduce oven to moderate 180°C. Combine the smoked salmon, cream cheese, eggs, mayonnaise, chopped herbs and lemon rind in processor bowl. Using the pulse action, process until smooth. Pour mixture into prepared pastry case. Bake 25 minutes or until lightly browned and set. Serve quiche topped with extra smoked salmon. Decorate with sprigs of fresh herbs, if liked.
