By Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
This is the perfect dish for brunch with friends. It can be made the day before and simply garnished in the morning while you’re popping open the bubbly. Smoked salmon, dill, sour cream, capers and pickled onions are the most incredible combination you will ever meet, for breakfast, lunch or dinner!
Breakfast quiche with smoked salmon, capers, dill and pickled onions
- 2 tbsp poppy seeds
- 2 tbsp black or white sesame seeds
- 1 ½ tsp salt
- 1 tsp sugar
- 260g plain flour
- 113g butter, chilled and cut into cubes
- 6 large eggs
- ¾ cup heavy cream
- ¾ cup sour cream
- 2 tsp salt
- Pinch nutmeg
- 6 spring onions, thinly sliced
- 2 sprigs dill, chopped
- 1 tbsp capers, drained
- 1 tbsp lemon juice
- 225g smoked salmon
- 2 tbsp pickled onions (recipe below)
- Lemon wedges
- Sour cream
- Start by making the crust. Put the poppy seeds, sesame seeds, flour, sugar and salt into a food processor and pulse a few times until combined.
- Add the butter and pulse until the mixture resembles breadcrumbs.
- Gradually add approx. 7 tbsp of cold water while pulsing until the dough almost comes together.
- Tip onto a floured surface and press together. Wrap in foil and chill for 1 hour.
- Return the dough to a floured surface and roll out until it covers a 23-inch pie dish.
- Grease the dish with butter and press the dough into the dish, removing any overhanging dough.
- Place back in the fridge for 30 mins.
- Preheat the oven to 180°C.
- Prick the pastry with a fork and bake blind for 15-20 mins.
- In a large bowl, whisk together the eggs, creams, salt and nutmeg.
- Add the spring onions and mix together.
- Allow the pastry shell to cool a little and then pour the egg mixture into the shell.
- Return to the oven and lower to 150°C and bake for 80 mins until set. Remove from the oven and allow to cool.
- Chop the dill and mix together with the capers and some flaky sea salt.
- Place slices of smoked salmon over the quiche and then place the caper and dill mixture in the centre.
- Top with pickled onions.
- Serve with extra sour cream and extra pickles on the table.
Henry’s pickled onions
Pickled vegetables feature frequently in Nordic cuisine. Though we don’t really do much pickling of our own in Malta it is really easy to do and the results are incredible. Add them to sandwiches, salads or quiches for an added tang to your dishes. Henry Petersen, on Instagram as The Dish Jockey, shares his recipe for pickled onions but this can be used with a number of vegetables including cucumbers, beetroots and red cabbage.
- 1 red onion, finely sliced
- 100ml white vinegar
- 100ml water
- 5-6 tbsp sugar
- 1½ tsp salt, to taste
- Pinch cinnamon
- 10-12 pink peppercorns
- Place the vinegar, water, sugar and salt into a small saucepan and bring to the boil.
- Boil until the sugar and salt dissolve.
- Add the sliced onions and peppercorns and turn off the heat.
- Allow to sit in the juices for one hour or better if you leave them overnight.