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
- 350g/12oz
- 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
- 1 tbsp
- 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
- 8
Preparation method
-
For the shortcrust pastry, put the flour and salt in a large bowl and add the cubes of butter and lard.
-
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.
-
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.
-
Place the spring onions in a large bowl with the salmon and watercress.
-
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.
-
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.