Recipe
Dulse, Salmon & Asparagus Quiche
There’s something reassuring about a quiche, it’s simple to prepare, yet always satisfying and warming. The process is straightforward, coming together with just a few steps before it bakes into something generous and full of flavour. Here, that familiar base of eggs, cream and pastry is layered with smoked salmon and asparagus, then lifted with dulse, a seaweed that brings a gentle salinity and depth rather than something overtly “sea-like”.
It’s the kind of dish that naturally invites sharing. Served warm or at room temperature, it fits easily into a relaxed lunch, a casual dinner, or a table gathered with others, easy to make, and even easier to enjoy together.
Instructions
- Preheat the oven to 210°C.
- Prepare the pastry by adding the rye flour, plain flour and butter to a food processor. Pulse until the mixture resembles fine crumbs. Slowly add the ice water and pulse until the dough comes together. Shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.
- Meanwhile, place the dried dulse in a bowl and cover with cold water. Leave to rehydrate for around 30 minutes, then drain and squeeze out any excess water.
- Trim the woody ends of the asparagus (around 2–3 cm). Heat the olive oil in a pan and gently fry the asparagus with the dulse until just tender. Season lightly with salt and pepper. Set aside to cool slightly.
- In a bowl, whisk together the eggs, ricotta and cream. Add a pinch of nutmeg if desired, along with chopped fresh dill. Season with salt and pepper.
- Roll out the chilled dough on a lightly floured surface and press into a greased quiche dish. Prick the base with a fork to prevent it from rising. Line with baking paper and fill with baking beans or rice.
- Blind bake for 10 minutes, then remove the paper and weights.
- Pour the ricotta and egg mixture into the pastry case. Arrange the asparagus, dulse and smoked salmon evenly on top. Finish with a little extra dill.
- Bake for a further 25–30 minutes, or until the filling is set and the top is golden.
- Allow to cool before serving.
