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.