Smoked Salmon Quiche With Kale And Basil, And Sesame Seed Crust

• 3 tablespoons sesame seeds
• 1 cup wholemeal spelt flour, plus extra for dusting
• 1/3 cup unsalted butter
• 1 egg
• Olive oil or butter, for greasing
• 1 tablespoons olive oil or butter
• 1 large onion, finely sliced
• 1/2 cup creme fraiche (use low-fat if you fancy it)
• 1/2 cup plain yogurt (use low-fat if you fancy it)
• 5 free-range eggs
• 1/4 cup kale, woody stems removed and leaves finely sliced
• 1/2 cup smoked salmon slices (preferably wild and MSC-certified), torn into bite-sized pieces
• Leaves from 1/2 bunch of fresh basil

1. Preheat the oven to 350u0b0F.
2. Toast the sesame seeds in a small dry frying pan overnedium heat until fragrant and golden. Tip onton plate and leave to cool.
3. Meanwhile, grease an 8-inch straight-sided, loose-bottomednlan or cake tin (1-inch deep) and set itnn a baking tray.
4. Once the sesame seeds are cool, tip them andnhe remaining pastry ingredients, along withn tablespoons of water, into a food processor.nhiz together until they form damp crumbs.
5. Alternatively, to make by hand, put the flour andnutter into a large bowl. Pick up bits of the mixturenith the tips of your fingers and rub your thumbnnto your fingers to blend the ingredients together,nllowing it to fall back into the bowl. Keep doing thisnntil the mixture resembles fine breadcrumbs. Stirnhe sesame seeds through. Lightly beat the egg inn small bowl and stir into the crumbs really wellnith a small knife until it starts to form lumps.
6. Add 3 tablespoons of water to bring it together.
7. Dust a clean work surface with a little flour and tip thenough out onto it. Bring it together into a smooth ballnhen roll it out to the thickness of that of anickel (about 2mm) to give a roughly 8 2/3-inch circlenslightly larger than the diameter of the tin).
8. Carefully lower the pastry into the prepared tin,nasing it against the bottom and edges. Use a small,nharp knife to trim the excess pastry off the top rim,nsing bits of the excess to seal up holes or cracksnf necessary. Scrunch up a circular piece of bakingnarchment a little larger than the tin, then unscrunchnnd sit it in the pastry crust. Tip in ceramic bakingneans or dried beans and bake for 20 minutes.
9. Meanwhile, make the filling. Heat the oil or butternn a medium pan over a low-medium heat. Add thennion and cook down for about 10 minutes or untilnoft, stirring occasionally. Meanwhile, beat the cremenraiche, yogurt, and eggs together in a large bowl untilnombined. Stir in the kale, season, and set aside.
10. After the pastry has been cooking for 20 minutes,nemove the paper and beans and return the pastrynrust to the oven for a further 5 minutes or until thenastry is cooked, the base is sandy to the touch, andnt looks lightly golden brown.
11. Once softened, remove the onion from the heat andneave to cool. Once cool, stir into the kale mix.
12. Once the pastry crust is cooked, remove from thenven and pour in the kale mixture. Arrange thenmoked salmon on top. Bake for 35 minutes, or untilnhe salmon is catching colour and the quiche cookednhrough to the centre. Remove and allow to cool anittle. Carefully remove from the tin, cut into quartersnnd top with freshly torn basil.

sesame seeds, wholemeal spelt flour, unsalted butter, egg, olive oil, olive oil, onion, crueme fraueeche, plain yogurt, eggs, kale, salmon, fresh basil

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-quiche-with-kale-and-basil-and-sesame-seed-crust (may not work)