Potato and Salmon Deep Dish Quiche

Potato and Salmon Deep Dish Quiche
Salmon, potato, peas and creme fraiche all encased in a deep pastry crust – this cheesy, creamy quiche has it all.
  • 2 sheets frozen shortcrust pastry, just thawed
  • 350g baby coliban (chat) potatoes
  • 2 x 200g can salmon in spring water, drained
  • 120g (3/4 cup) frozen peas
  • 2 tbsp chopped fresh dill
  • 80g (1 cup) coarsely grated cheddar
  • 8 eggs
  • 200ml tub crème fraîche (see note)
  • Lemon wedges, to serve
  1. Step 1: Grease a 6cm-deep, 20cm round springform pan. Using the pan base as a guide, cut a round from 1 pastry sheet and use to line prepared pan, pressing slightly up the side of the pan. Cut the remaining pastry sheet into two 6cm-wide strips. Use strips to line the side of the pan. Use the offcuts to cut a 6 x 6cm strip to fill the gap. Press well to seal. Trim and discard any excess pastry. Place in the fridge for 10 minutes to rest.
  2. Step 2: Preheat oven to 190C/170C fan forced. Place the pan on a baking tray. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until light golden. Set aside for 10 minutes to cool . Reduce oven to 180C/160C (360F/320F) fan forced.
  3. Step 3: Meanwhile, place the potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10-12 minutes or until tender when pierced with a small knife. Drain. Set aside to cool then thinly slice.
  4. Step 4: Combine the salmon, peas, dill and 75g (3/4 cup) cheddar in a bowl. Layer potatoes and salmon mixture into the pastry case. Whisk the eggs and crème fraîche in a jug. Season. Pour egg mixture over the filling. Scatter the remaining cheddar over the top.
  5. Step 5: Bake the quiche for 1 hour 10 minutes or until the filling is just set. Set aside in pan for 15 minutes to cool slightly.
  6. Step 6: Serve the quiche warm with lemon wedges.