GRETTA ANNA I hope you will feel that this quiche is a bit different. The ingredients are unusual and make for a very special combination of flavours. I quite often feel I’d rather eat a quiche thickened with a little flour than the usual egg custard mixture, which to my mind makes the mixture a little too firm and set.
MARTIN I particularly like this quiche. The combination of the smokiness of the salmon and the sweetness of the crab gives it such a lovely balance.
25ml olive oil
3 large white onions, chopped
300ml pure cream
¼cup (35 g) plain flour
sea salt and freshly ground black pepper
175g crabmeat, picked over
300g smoked salmon, diced
6 spring onions, finely chopped
40g sharp cheddar cheese, grated
1 tablespoon thyme leaves or 1 teaspoon dried thyme chopped parsley, to garnish
1¹/³cups (200 g) plain flour pinch of salt
100 g butter, chopped into small pieces
1 tablespoon iced water
To make the pastry, sift the flour in to a bowl and add the salt. Add the butter and , using your fingertips,rub the butter in to the flour until all the lumps are removed and the mixture resembles bread crumbs. Add the water and stir to combine.
Tip the mixture out on to your work surface and lightly knead until it comes together into a dough , then wrap in plastic film and refrigerate for about 30 minutes.
Preheat the oven to 180°C.
Roll out the pastry between two sheets of baking paper, then peel off the top layer of paper and turn the pastry upside-down as you line a greased 30 cm tart tin with it, pressing the pastry into the sides, and leaving enough overhanging to allow for shrinkage. The other piece of baking paper will be on top. Weigh it down with baking beans or rice and bake in the
oven for 10–15 minutes or until the pastry has set and begun to colour. Remove the paper and let the tart case cool before filling.
Don’t pre-bake the pastry too far in advance or cracks will form and you will have to mend these with a little leftover pastry.
To make the filling, heat the butter and oil in a frying pan over medium heat and sauté the onion until very brown . Drain through a sieve. Place the milk and cream in a saucepan and gently warm over low heat.
Beat in the flour with a whisk until combined . Add the onion and season with salt and pepper.
Mix together the crab, smoked salmon , spring onion , cheese and thyme in a small bowl and fold through the cream mixture.
Pour the filling into the partly pre-baked tart case and bake for about 50 minutes until it has set.
Serve sprinkled with chopped parsley.
Recipe and images taken from The Best of Gretta Anna with Martin Teplitzky, published by Penguin, $49.99.
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