Smoked Salmon Quiche
In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper. In small bowl mix together, Gruyere, Parmesan, shallots and flour. Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
– 1¾ c. flour
– 8 oz. (1 stick) unsalted butter up to ½ c. water.
– ½ c. finely chopped onion
– 2½ tbsp. butter or margarine, cut into pieces
– 14 oz. chopped smoked salmon
– 2 tsp. chopped fresh chives
– ½clove garlic, chopped
– 2 tsp. chopped fresh basil
– 5 eggs; 2 c. milk
– Pepper to taste.
Step 1: Quickly combine flour, butter, and water in a food processor. Gather pastry dough into a ball, cover with plastic wrap, and chill 1 hour. (If you do not have a food processor, use your hands or a fork to mix the flour and butter together until mixture is crumbly. Add water a little at a time, using just enough to allow the dough to form a ball.)
Step 2: Preheat the oven to 400°F. Roll out dough and place in a 10-inch pie pan. Prick with a fork a few times. Bake 10 minutes. Remove from oven and reduce oven temperature to 325°F.
Step 3: Sauté onion in the butter or margarine until translucent. Stir in salmon, chives, garlic, and basil. Remove from heat and cool.
Arrange the salmon mixture in the pastry shell. Whisk eggs with milk, season with pepper to taste, and pour over salmon mixture.
Bake about 30 minutes, or until quiche is puffed and golden. Allow to cool for 10 to 15 minutes before serving.
Food: Smoked Salmon Quiche