For those intimately acquainted with the Great British Bake-Off, the term ‘soggy bottom’ will be familiar. For those who aren’t, let me explain. It doesn’t refer to an unpleasant incident following a night of drunken debauchery. It, in fact, refers to the status of the crust of your pastry-related creation.
A ‘good bake’ has a nicely cooked golden crust on the bottom, no translucency or greyness; it should be tap-able and a bit flakey (just like me). At this point I must digress.
On TV the ‘Great British Bake-Off’ is, apparently, going State-side. Soon you Americans will too enjoy the delights of Paul Hollywood and Mary Berry critiquing Mississippi Mud Pie, Apple Pie and who knows what. And from recent comments made by Mr Hollywood (a Liverpudlian, and they don’t pull their punches) it isn’t going well.
Because, he says, when he provides some honest feedback (e.g. this tastes like something my dog threw up) the contestants start blubbing! They can’t take the negative feedback. But it’s something we are well used to in this Sceptred Isle – we’ve spent the last 100 years being told we’re crap.
As I said, I digress. Time for Salmon Quiche.
For this creation you will need:
- 1 block puff pastry
- 3 slices smoked salmon
- 4 knobs (knobs?) broccoli
- 6 chestnut mushrooms
- 6 eggs
- ½ tub crème fraiche
- ½ pound cheddar cheese
- Salt and pepper
First off get your pastry up to room temperature. Place on a floured surface thus:
Roll out to a rough round:
Lay the pastry over a buttered dish and gently press the edges in:
Now prick the surface with a fork; this will stop the bottom of the pastry rising too much:
Cut out a round of baking paper that fits the bottom of the dish:
It’s time for ceramic balls. These little beauties stop the pastry rising during the ‘pre-bake’.
Place this bizarreness in an oven at 180 centigrade for 15 mins. Meanwhile whisk the eggs, creme fraiche and seasoning in a bowl:
Add the cheese and stir in:
Remove the pastry from the oven and scoop out the ceramic balls (careful, those are some seriously hot balls):
Pour in the egg mixture, then add the salmon, broccoli and mushrooms:
Pop back in the oven for 20 mins:
So here it is. Salmon Quiche (with brocolli and mushrooms). As you may well be able to see, I have a slightly soggy bottom. But it gets lost in the morass of cheesy egginess. So I don’t really give a toss. Happy munching people!