It doesn’t stop to amaze me how fast time flies by. Not even a year ago, I was moving from Dublin to Amsterdam. Now I’ve been in Frankfurt for over 6 months already.
Some things have changed drastically, the best thing being that I’m able to see Anton every day (and tiring him endlessly with singing-along to the Radio – Hello, it’s me!). And less expected, much has changed in the kitchen. Whenever I am pottering around the stove these days, there is someone to chitchat with (!), to exchange little stories with and – even better – the turnover of whatever is in the fridge has rocketed.
And I absolutely love it. Especially the chitchatting, but also the fact that that there is literally much more space to try out new stuff.
New recipes that I am trying out at the moment are deviled eggs (not very successful until now, but I’m having my hopes up), sweet potato chips (winner!), different sorts of cookies and this salmon quiche.
This quiche is perfect to make upfront, and I usually make two at once and put one in the freezer after baking. It is also really cool for entertaining, as it can simply be a snack or meal, depending on how many pieces you’d get your hands on.
Have a nice weekend, with hopefully enough time to bake cakes and quiches.:)Wholegrain-millet Quiche with Salmon, Artichokes and Pine Nuts
This recipe makes one quiche, baked in a 24cm form, and is a twist on Megan Gordon’s recipe, and the dough is based on Cees Holtkamp’s baking bible. There is no par-baking and all of it is very easy to make.
In any case I would definitely recommend you to double the quantities of the dough, to store half of it in your freezer, it really is perfect to have around to quickly assemble a quiche (with any filling).
Wholegrain-millet Quiche with Salmon, Artichokes and Pine Nuts
- 175 grams of wholegrain flour
- 50 grams of millet (you can easily leave this out, but it does provide a really beautiful crunch)
- 125 grams of softened butter
- 5 grams of salt
- ½ egg
- 1 tablespoon of water
- 1 can of artichokes, drained (I used artichokes on water, but the ones stored in oil could easily be used as well)
- 200 grams of smoked salmon
- 50 grams of pine nuts (or any other soft nut, such as pecans or walnuts)
- 2 eggs
- 125 grams of creme fraiche (½ tub)
- ½ tablespoon of freshly ground black pepper
- tablespoon of fresh herbs, such as thyme, chives or mint (optionally)
- 75 grams of feta cheese (optionally)
- Knead the ingredients of the dough together until you have a supple dough that easily forms into a ball. Cover this in clingfilm and let it chill in the fridge for around an hour.
- After that, press the dough in your form with your fingers, until you have the feeling that it is more or less equally divided over the bottom and borders. You could use baking paper, but I am usually to lazy for this, and simply scoop all out of my ceramic form, which most of the time works fine (even though it leaves pieces of dough behind, I think it is worth not wasting the baking paper on it - but please feel free to do so, as it might increase the ease of serving and slicing this).
- Place the drained artichokes on the dough, as well as the smoked salmon and feta cheese (if using any). Whisk together the eggs and creme fraiche with the black pepper and fresh herbs (if you are using any). Pour this over the ingredients that are already in the dough.
- Sprinkle this with the pine nuts (or other nuts if using), and bake in a moderately hot oven on 180 degrees Celsius, for around 30-40 minutes.
- Keep a close eye on it, as it might brown very fast (especially the nuts), and it could very well be that your oven will bake the quiche faster. Once the dough seems to losen from the walls of the form a bit, chances are that your quiche is ready (especially when the top has a nice color as well).