Salmon and Pak Choi Quiche
Jason created this dish for Great British Bake Off ™ Series 2. The judges praised its generous, well-composed filling and the spectacular depth of its salmon flavour, and singled out a savoury custard that set cleanly and bubble-free. A crisp, properly baked sesame shortcrust base rounded out a confident, Asian-inspired quiche that helped earn Jason Star Baker for the episode.
- Time: 2 min
Source: Relaxed Recipes
Ingredients
- FOR THE SESAME SHORTCRUST PASTRY
- Toasted sesame seeds — 2 tbsp , half in the dough, half reserved
- Cold unsalted butter — 9 tbsp , cubed
- All-purpose flour — 1½ cups , plus extra for dusting
- Fine salt — ½ tsp
- Large egg yolk — 1, for the dough
- Ice-cold water — 2–3 tbsp , as needed to bind
- Egg white or beaten egg — 1, to seal the blind-baked case
- FOR THE SALMON & PAK CHOI FILLING
- Skinless salmon fillet — 12 oz , center-cut, pin-boned
- Neutral oil — 1 tbsp , for the pan
- Fresh ginger — 1 tbsp , finely grated
- Garlic — 1 clove, minced
- Scallions — 4, thinly sliced
- Pak choi — 2 heads , leaves and stems separated
- Low-sodium soy sauce — 1 tbsp
- Mirin — 1 tbsp , or 1 tsp rice vinegar + pinch sugar
- Toasted sesame oil — 2 tsp , for aroma, off the heat
- FOR THE CUSTARD
- Large eggs — 3, room temperature
- Large egg yolks — 2, room temperature
- Heavy cream — ¾ cup
- Whole milk — ½ cup
- White pepper — ¼ tsp
- Ground nutmeg — pinch, optional
- Fine salt — to taste
- EQUIPMENT NEEDED
- inch loose-bottomed fluted tart tin
- Rolling pin and large mixing bowl
- Baking sheet, parchment paper, and baking beans or dried rice for blind baking
- Nonstick skillet
- Fine-mesh sieve
- Whisk and a jug or bowl
- Pastry brush
- Clean kitchen towel or paper towels