8 servings
Ingredients:
Pastry:
250 g (4 1/4 dl, 1 3/4 cups) flour
250 g (8 ounces, 1 cup) butter or margarine
1 dl (up to 1/3 cup) water
Quiche:
1 1/4 dl (1/2 cup) finely chopped onion
2 1/2 T. butter
400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives
1/2 clove garlic, chopped
2 tsp. chopped fresh basil
5 eggs
2 1/2 dl (1 cup) milk
2 1/2 dl (1 cup) whipping cream
pepper
Procedure:
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.
Ingredients:
Pastry:
250 g (4 1/4 dl, 1 3/4 cups) flour
250 g (8 ounces, 1 cup) butter or margarine
1 dl (up to 1/3 cup) water
Quiche:
1 1/4 dl (1/2 cup) finely chopped onion
2 1/2 T. butter
400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives
1/2 clove garlic, chopped
2 tsp. chopped fresh basil
5 eggs
2 1/2 dl (1 cup) milk
2 1/2 dl (1 cup) whipping cream
pepper
Procedure:
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.
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