Exams start tomorrow. Ergo, this blog will be updated again;-)
350g plain flour
140g cold butter,cubed
4 tbs cold water
1 bag/bunch watercress, chopped
200g smoked salmon, shredded to bite sized pieces
2 tbs dill
100ml full fat milk
1. Sift flour and salt and rub butter into the mixture until it looks like a crumble. Then, add the water until the dough sticks together into one big lump. Leave in fridge for 15 minutes.
2. Then, take the dough out and roll and line in ramekins/ cupcake tins/ disposable cupcake liners (or just 1 large tart tin) and fill with baking beans. Bake for 20 minutes in a 180C oven. Then, remove the baking beans and bake for another 5 minutes at 160C until golden. If you want a professional looking tart, trim your pastry now.
3. Spread the watercress and smoked salmon evenly on your pastry. Then, whisk the beaten eggs, dill, milk and cream together with some pepper. Don't bother adding salt into the mixture because the smoked salmon is salty enough!
4. Pour mixture into the pastry cases and bake (again, at 180C) for about 35 minutes (until top is golden brown and set).
I'm not really a quiche person but this is great as picnic food or when you have to feed a mixed crowd.