Our BCO Honey Baked Salmon Quiche is the perfect dish for the warmer days! Including roasted salmon glazed with honey and a hint of Banhoek Chilli Oil, it's nestled in a flaky puff pastry crust. The rich filling combines eggs, crème fraîche, double cream, fresh dill, and melty cheddar cheese, baked until golden. Ideal for brunch, lunch, or light. Serve warm, garnished with extra dill for a fresh touch!
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PREP TIME: 20 MINS
COOKING TIME: 55-60 MINS
INGREDIENTS:
For the roasted salmon:
1 salmon fillet
1 tbsp honey
1 tbsp Banhoek Chilli Oil
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For the quiche base:
1 sheet puff pastry, thawed
2 tbsp Banhoek Chilli Oil
For the filling:
3 eggs
½ cup crème fraîche
½ cup heavy cream
½ tsp salt
½ tsp black pepper
1 tbsp fresh dill, chopped
½ cup grated cheddar cheese
METHOD:
Roast the salmon:
Preheat the oven to 200°C. Place the salmon on a lined baking tray. Mix the honey, Banhoek Chilli Oil, and seasoning . Spoon over the salmon and bake for 12–15 minutes until cooked through. Flake into bite-sized pieces and then let it cool.
Prepare the pastry:
Roll out the puff pastry and fit it into a greased tart pan. Trim any excess and prick the base with a fork. Brush with Banhoek Chilli Oil. Place a piece of baking paper on top of the pastry and place another smaller tart tin or cake pan to weigh down the centre (or use weighted baking beans). Place in the fridge to rest for 15mins. Bake at 200°C for 15 minutes , then remove tart pan prick with a fork again to remove built up air and bake for another 10 minutes until lightly golden. Remove from the oven and press the cake tin back over the pastry to deflate the centre.
Make the filling:
In a bowl, whisk eggs and heavy cream until smooth. Season with salt and black pepper. Stir in fresh dill and grated cheese.
Assemble the quiche:
Spread the flaked salmon evenly over the pastry base. Sprinkle in the grated cheese. Dollop in the crème fraîche. Then pour the egg mixture over the salmon, ensuring an even distribution. Top with dill.
Bake and serve:
Bake at 190°C for 30 minutes until the filling is just set and slightly golden. Let cool slightly before slicing. Garnish with extra dill and serve warm.
