Scandinavian Quiche (with Dill and Smoked Fish) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g smoked fish (salmon, trout or haddock), flaked</li><li class="ingredients-single-item">3 tbsp fresh dill, chopped, plus extra for garnish</li><li class="ingredients-single-item">1 small red onion, finely sliced</li><li class="ingredients-single-item">2 tbsp capers, drained (optional)</li><li class="ingredients-single-item">100g Gruyère or Jarlsberg cheese, grated</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml full-fat crème fraîche (or sour cream)</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">2 tbsp lemon zest (from 1 medium lemon)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl and add the cold butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold butter is essential as it creates steam pockets during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, using a knife to stir until the dough just comes together. You may not need all the water – the dough should be firm but not sticky. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). On a lightly floured surface, roll out your pastry to about 3-4mm thickness and line your tart tin, pressing it gently into the corners. Trim excess pastry but leave a small overhang to account for shrinkage. Prick the base with a fork and chill for another 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is dry and pale golden. The initial blind baking ensures the base cooks properly and doesn't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry bakes, prepare your filling. In a bowl, whisk together the eggs, crème fraîche, milk, pepper, nutmeg, and lemon zest until smooth and well combined. The acidity from the lemon zest will help cut through the richness of the smoked fish and dairy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Trim any overhanging pastry to create a neat edge. Scatter half of the grated cheese over the base of the pastry case, then distribute the flaked smoked fish, sliced red onion, capers (if using), and most of the chopped dill (reserving some for garnish). Layering the ingredients helps to ensure even distribution throughout the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully pour the egg mixture over the filling ingredients, making sure not to overflow the case. Sprinkle the remaining cheese on top. The cheese on top will create a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue to firm up as it cools. The perfect quiche should be golden on top with a custard that's just set – if it's too firm, it may become rubbery.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for 15 minutes before carefully removing. This resting time allows the custard to set fully. Garnish with the remaining fresh dill and serve warm or at room temperature with a crisp green salad. For the authentic Scandinavian experience, a dollop of additional crème fraîche on the side works beautifully.</li></ol>