Salmon, Beetroot & Caramelised Onion Quiche

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Salmon, Beetroot & Caramelised Onion Quiche

I was inspired to make this by a recipe posted to Instagram from @theweelarder https://www.instagram.com/theweelarder/?hl=en. As I didn’t have the Tomato Chutney, I decided to use caramelised red onions as I just made a batch from my garden, this dish was so delicious and the sweet flavour from the onions went perfectly with the salmon.

This dish is perfect for these long summer days especially when served with a fresh salad. Can be eaten warm or cold.

Serves 4-6

For the Pastry:-

250g Plain Flour

Pinch Salt

100g Cold Butter

2Tbsps water

For the Filling:-

2 pieces of Fresh Salmon or 250g Pre-packed Smoked Salmon, flaked

4 Tbsp of Caramelised Onion (see here for my homemade recipe https://cookingwithluce.wordpress.com/?p=9446 )

1 large Cooked Beetroot, chopped into small bite size pieces

Handful of finely chopped Spinach (uncooked)

4 Large Eggs

80ml of Single Cream

100ml Milk

2 Tbsp Chopped Dill

Seasoning, Salt & Pepper

  1. To make the Pastry, Sift the plain flour into a bowl and add the butter cubes and salt, with your fingers rub butter into flour to form breadcrumbs. Add 2 tbsp water and bring to together to make a stiff dough. Cover in cling film and refrigerate for at least 1 hour, or overnight.
  2. Once pastry is ready, bring to room temperature and roll out onto a floured surface and lay over your quiche tin pressing the pastry to the sides, trim off any excess. Place a piece of greaseproof paper over the pastry and pour in some baking beads to weigh down.
  3. Preheat your oven to 180 deg fan and place pastry in oven for about 15 minutes. Remove the beads and paper, brush the pastry with some egg wash then return the pastry to the oven and bake for a further 5 minutes. Remove and allow to cool.
  4. Whisk up the eggs with the cream & the milk.
  5. Sprinkle some flaked salmon into your pastry case then some spinach then another layer of salmon then spinach and finally the caramelised onion, pour over the egg mixture evenly, season with salt, pepper & dill then dot pieces of the beetroot over.
  6. Place into a preheated oven at 170 deg fan for 30 minutes.
  7. Slice & serve….Yummy!

Salmon, Beetroot & Caramelised Onion Quiche

Caramelised Red Onion

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Caramalised Red Onion

With successfully grown my own red onions this year, I decided to jar up some homemade caramelised red onion. Also a good way to get ahead when preparing some dishes or snacks as this recipe can be made in bulk and then frozen or kept in an air tight container for about 1 week.

These are wonderful with goats cheese on a pizza or in a quiche or simply used to top burgers, whichever way you decided to use them they will add so much flavour to an array of dishes.

Serves 4

1 Tbsp Olive Oil

2 Large Red Onions, finely sliced

1 Tbsp Soft Brown Sugar

4 Tbsp Balsamic Vinegar

1/2 tsp dried chilli (optional)

1 Tsp Mixed Herbs (optional)

  1. Heat the oil in a fry pan on medium heat and add the onions and herbs & chilli if using. Cover and cook for around 15-20 minutes, stirring occasionally until soft.
  2. Remove the lid, reduce heat to a low heat and stir through the sugar and salt. Add the balsamic vinegar and 2 tbsp water then cook for a further 5-10 minutes until the liquid has almost disappeared.
  3. Set aside to cool, then place in a container or sealed bags to freeze or store. If freezing, defrost overnight in the fridge then heat through in a pan for a few minutes. (add a splash of water if needed)
red onion on brown wooden table
Red Onions
Caramlised Red Onions