Wild mushroom quiche with smoked salmon salad

Wild mushrooms are full of flavour and make a wonderful filling for the rich buttery pastry in James Martin’s quiche.

Ingredients

For the shortcrust pastry
  • 350g/12oz plain flour, plus extra for dusting
  • ½ tsp salt
  • 100g/3½oz butter, cubed
  • 75g/2½oz lard, cubed
For the wild mushroom quiche
  • 1 tbsp olive oil
  • 300g/10½oz wild mushrooms, cleaned
  • 5 free-range eggs, beaten
  • 100ml/3½fl oz whole milk
  • 200ml/7fl oz double cream
  • salt and black pepper
  • 200g/7oz mature English cheddar, grated
  • 2 thyme sprigs, leaves picked
For the smoked salmon salad
  • 8 spring onions, trimmed and cut into two
  • 5 tbsp olive oil
  • 2 fillets hot smoked salmon, skin removed and flesh flaked
  • 2 handfuls fresh watercress
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar

Preparation method

  1. For the shortcrust pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.

  2. Use your fingertips to rub the butter and lard into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter or lard remaining. Try to work quickly so that it does not become greasy.

  3. For the smoked salmon salad, heat a griddle pan and toss the spring onions in two tablespoons of olive oil. Griddle the spring onions for two minutes each side, or until they have charred.

  4. Place the spring onions in a large bowl with the salmon and watercress.

  5. In a small bowl, add the mustard, vinegar and the remaining three tablespoons of olive oil. Whisk until combined. Just before serving, pour the dressing over the salad and mix.

  6. Serve the quiche in slices with the smoked salmon salad.

Top recipe tip

Replace the lard with solid vegetable fat to make a delicious vegetarian quiche.

Required techniques

James Martin Recipes from Saturday Kitchen

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 6-8

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