Smoked Salmon & Rainbow Chard Quiche
An Original Recipe by Not Quite Nigella
For pastry
- 125g/4 ozs butter, cold, cubed
- 1 1/4 cups plain all purpose flour
- 1/2 teaspoon salt
- 200g/7ozs. natural yogurt
- oil for spraying tart tin
For filling
- 6 eggs
- 1/2 cup milk
- 2-3 stalks rainbow chard
- 4 thick slices Woolworths Gold smoked salmon
- 1/2 cup chopped green shallot
- 1/2 cup grated cheese
Step 1 - Preheat oven to 200C/400F. In a food processor, combine the butter, flour and salt and process until the mixture is fine. Add the yogurt and process again until you get a sticky dough that holds together.
Step 2 - Spray a 24cm/9.6inch tart tin with oil and roll the dough into a ball. It will be sticky but just flatten it out and press it into the tin. There will be enough to line the base and sides. If you like your base to be extra crispy, line it with baking paper and baking weights or dried beans/uncooked rice and bake for 15 minutes.
Step 3 - In a large bowl, whisk the eggs and add the milk and whisk until combined. Wash and dry the rainbow chard and chop off the woody ends. Slice the stalk into small 1/2 inch pieces and then slice the leaves up and add everything to the egg mix. Add the shallots, cheese and the smoked salmon (I just cut this up into thin slices). Pour into the prepared base.
Step 4 - Bake for 10 minutes at 200C/400F. Turn heat down to 180C/350F and bake for twenty minutes more.