Recipes, re-invented from cooking shows
Salmon and Pak Choi Quiche
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus chilling)
About 1 hour
About 2½ hours (including chilling)
Serves:
6–8 servings (one 9-inch 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 conf...
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Ingredients
FOR THE SESAME SHORTCRUST PASTRY:
Toasted Sesame Seeds — 2 tbsp (18 g), half in the dough, half reserved
Cold unsalted butter — 9 tbsp (130 g), cubed
All-purpose flour — 1½ cups (190 g), plus extra for dusting
Fine salt — ½ tsp (3 g)
Large egg yolk — 1, for the dough
Ice-cold water — 2–3 tbsp (30–45 ml), 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 (340 g), center-cut, pin-boned
Neutral oil — 1 tbsp (15 ml), for the pan
Fresh ginger — 1 tbsp (15 g), finely grated
Garlic — 1 clove, minced
Scallions (spring onions) — 4, thinly sliced
Pak choi (bok choy) — 2 heads (about 250 g), leaves and stems separated
Low-sodium soy sauce — 1 tbsp (15 ml)
Mirin — 1 tbsp (15 ml), or 1 tsp rice vinegar + pinch sugar
Toasted Sesame Oil — 2 tsp (10 ml), for aroma, off the heat
FOR THE CUSTARD:
Large eggs — 3, room temperature
Large egg yolks — 2, room temperature
Heavy cream — ¾ cup (180 ml)
Whole milk — ½ cup (120 ml)
White pepper — ¼ tsp (0.5 g)
Ground nutmeg — pinch, optional
Fine salt — to taste (go easy — the soy is salty)
EQUIPMENT NEEDED:
9-inch (23 cm) loose-bottomed fluted tart tin
Rolling pin and large mixing bowl (or food processor for the pastry)
Baking sheet, parchment paper, and baking beans or dried rice for blind baking
Nonstick skillet
Whisk and a jug or bowl
Clean kitchen towel or paper towels
Method
STEP 1: MAKE THE SESAME SHORTCRUST
Toast the sesame seeds in a dry pan until fragrant and pale gold, then cool. Rub the cold cubed butter into the flour and salt until the mixture looks like coarse breadcrumbs (or pulse in a food processor). Stir in half the toasted sesame seeds. Mix the egg yolk with 2 tablespoons of ice-cold water, add to the bowl, and bring together into a dough with a round-bladed knife, adding the last spoonful of water only if needed. Do not overwork it. Flatten into a disc, wrap, and chill for at least 30 minutes.
STEP 2: LINE THE TIN AND CHILL AGAIN
Roll the pastry on a lightly floured surface to about 3 mm and line the tart tin, easing it into the corners without stretching and leaving a slight overhang. Prick the base lightly with a fork. Chill the lined case for another 20 minutes — a well-rested, cold case is the single best insurance against shrinkage and a soft base.
STEP 3: BLIND BAKE AND SEAL THE BASE
Heat the oven to 400°F (200°C). Line the case with parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for a further 8–10 minutes until the base is dry and pale gold. While it is still hot, brush the inside all over with a thin layer of egg white or beaten egg and return it to the oven for 2 minutes. This sets a waterproof seal so the base stays crisp under the custard. Trim the overhang level with the rim. Lower the oven to 325°F (160°C).
STEP 4: COOK AND FLAKE THE SALMON
Season the salmon lightly. Warm 1 tablespoon neutral oil in a nonstick pan over medium heat and cook the salmon just until barely opaque, 3–4 minutes per side depending on thickness — it will finish cooking in the custard, so stop early. Lift out, cool slightly, then flake into large pieces, removing any stray bones. Set aside.
STEP 5: WILT THE GREENS AND BUILD THE FLAVOUR — KEEP IT DRY
Separate the pak choi leaves from the stems; slice the stems thinly and shred the leaves. In the same pan, soften the ginger, garlic, and sliced scallions for a minute, add the pak choi stems for 2 minutes, then the leaves until just wilted. Stir in the soy sauce and mirin and let any liquid cook off completely. Take off the heat and stir in the toasted sesame oil. Tip the greens onto a clean towel and squeeze and pat them thoroughly dry. This step is not optional: wet greens are what give a quiche a soggy bottom, and drying them here is how you avoid it.
STEP 6: MAKE THE CUSTARD (NO BUBBLES)
Whisk the whole eggs, yolks, cream, and milk together gently — the aim is a smooth, homogeneous custard, not a frothy one, so mix just until combined and avoid beating in air. Season with white pepper, a pinch of nutmeg if using, and only a little salt (the soy already seasons the filling). Strain through a fine-mesh sieve into a jug and skim off any surface bubbles. Gentle handling plus a low oven is what keeps the custard cleanly set.
STEP 7: FILL, AND BAKE LOW AND SLOW
Scatter the dried pak choi mixture evenly over the base, then distribute the flaked salmon so every slice will get some — be generous but keep it level. Place the case on a baking sheet on the oven shelf, then pour in the custard almost to the rim. Scatter over the reserved sesame seeds. Bake at 325°F (160°C) for 30–40 minutes until the custard is set at the edges with just a faint wobble in the very center. A low, steady oven keeps the custard silky and bubble-free rather than puffed and cracked.
STEP 8: COOL, FINISH, AND PRESENT
Let the quiche settle in the tin for at least 20 minutes — the center firms as it cools and slices far more cleanly warm-to-room-temperature than piping hot. Unmould, and finish with a final scatter of sesame seeds and a few slices of scallion or a small pak choi leaf for colour. A tidy edge and a deliberate garnish are part of the dish.
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Instructions
FOR THE SESAME SHORTCRUST PASTRY:
Toasted sesame seeds — 2 tbsp (18 g), half in the dough, half reserved
Cold unsalted butter — 9 tbsp (130 g), cubed
All-purpose flour — 1½ cups (190 g), plus extra for dusting
Fine salt — ½ tsp (3 g)
Large egg yolk — 1, for the dough
Ice-cold water — 2–3 tbsp (30–45 ml), 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 (340 g), center-cut, pin-boned
Neutral oil — 1 tbsp (15 ml), for the pan
Fresh ginger — 1 tbsp (15 g), finely grated
Garlic — 1 clove, minced
Scallions (spring onions) — 4, thinly sliced
Pak choi (bok choy) — 2 heads (about 250 g), leaves and stems separated
Low-sodium soy sauce — 1 tbsp (15 ml)
Mirin — 1 tbsp (15 ml), or 1 tsp rice vinegar + pinch sugar
Toasted sesame oil — 2 tsp (10 ml), for aroma, off the heat
FOR THE CUSTARD:
Large eggs — 3, room temperature
Large egg yolks — 2, room temperature
Heavy cream — ¾ cup (180 ml)
Whole milk — ½ cup (120 ml)
White pepper — ¼ tsp (0.5 g)
Ground nutmeg — pinch, optional
Fine salt — to taste (go easy — the soy is salty)
EQUIPMENT NEEDED:
9-inch (23 cm) loose-bottomed fluted tart tin
Rolling pin and large mixing bowl (or food processor for the pastry)
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
Heading 5
Ingredients
STEP 1: MAKE THE SESAME SHORTCRUST
Toast the sesame seeds in a dry pan until fragrant and pale gold, then cool. Rub the cold cubed butter into the flour and salt until the mixture looks like coarse breadcrumbs (or pulse in a food processor). Stir in half the toasted sesame seeds. Mix the egg yolk with 2 tablespoons of ice-cold water, add to the bowl, and bring together into a dough with a round-bladed knife, adding the last spoonful of water only if needed. Do not overwork it. Flatten into a disc, wrap, and chill for at least 30 minutes.
STEP 2: LINE THE TIN AND CHILL AGAIN
Roll the pastry on a lightly floured surface to about 3 mm and line the tart tin, easing it into the corners without stretching and leaving a slight overhang. Prick the base lightly with a fork. Chill the lined case for another 20 minutes — a well-rested, cold case is the single best insurance against shrinkage and a soft base.
STEP 3: BLIND BAKE AND SEAL THE BASE
Heat the oven to 400°F (200°C). Line the case with parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for a further 8–10 minutes until the base is dry and pale gold. While it is still hot, brush the inside all over with a thin layer of egg white or beaten egg and return it to the oven for 2 minutes. This sets a waterproof seal so the base stays crisp under the custard. Trim the overhang level with the rim. Lower the oven to 325°F (160°C).
STEP 4: COOK AND FLAKE THE SALMON
Season the salmon lightly. Warm 1 tablespoon neutral oil in a nonstick pan over medium heat and cook the salmon just until barely opaque, 3–4 minutes per side depending on thickness — it will finish cooking in the custard, so stop early. Lift out, cool slightly, then flake into large pieces, removing any stray bones. Set aside.
STEP 5: WILT THE GREENS AND BUILD THE FLAVOUR — KEEP IT DRY
Separate the pak choi leaves from the stems; slice the stems thinly and shred the leaves. In the same pan, soften the ginger, garlic, and sliced scallions for a minute, add the pak choi stems for 2 minutes, then the leaves until just wilted. Stir in the soy sauce and mirin and let any liquid cook off completely. Take off the heat and stir in the toasted sesame oil. Tip the greens onto a clean towel and squeeze and pat them thoroughly dry. This step is not optional: wet greens are what give a quiche a soggy bottom, and drying them here is how you avoid it.
STEP 6: MAKE THE CUSTARD (NO BUBBLES)
Whisk the whole eggs, yolks, cream, and milk together gently — the aim is a smooth, homogeneous custard, not a frothy one, so mix just until combined and avoid beating in air. Season with white pepper, a pinch of nutmeg if using, and only a little salt (the soy already seasons the filling). Strain through a fine-mesh sieve into a jug and skim off any surface bubbles. Gentle handling plus a low oven is what keeps the custard cleanly set.
STEP 7: FILL, AND BAKE LOW AND SLOW
Scatter the dried pak choi mixture evenly over the base, then distribute the flaked salmon so every slice will get some — be generous but keep it level. Place the case on a baking sheet on the oven shelf, then pour in the custard almost to the rim. Scatter over the reserved sesame seeds. Bake at 325°F (160°C) for 30–40 minutes until the custard is set at the edges with just a faint wobble in the very center. A low, steady oven keeps the custard silky and bubble-free rather than puffed and cracked.
STEP 8: COOL, FINISH, AND PRESENT
Let the quiche settle in the tin for at least 20 minutes — the center firms as it cools and slices far more cleanly warm-to-room-temperature than piping hot. Unmould, and finish with a final scatter of sesame seeds and a few slices of scallion or a small pak choi leaf for colour. A tidy edge and a deliberate garnish are part of the dish.
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