Wednesday, March 4, 2009

Smoked Salmon Quiche with a Kick!

This is my very first quiche! I know, this may seem strange to many of you as quiche is often one of the first things people make when learning to cook. Or is it?

I grew up eating quiche allot. My mum made quiche very often. Her pastry always done to perfection. I on the other hand have not yet mastered pastry making so for this recipe I've cheated a bit and used ready and rolled pastry. Don't hate me! ;)

The mix of these ingredients are however completely my own creation. It turned out to be a hit with the recipe guinea pig. Plenty of "mmmmmms" singing in my ears

1 packet of ready rolled pastry (I believe shortcrust is traditional but I had puff pastry on hand)
6 eggs (beaten)
1/2 cup single cream
1/2 cup sour cream
1 cup wild smoked salmon (shredded into little bit size pieces)
1 cup jalapeno cheddar
1 red pepper (chopped)
1 tbsp fresh chives (or dill of course! - I used chives because I had some leftover)
salt & pepper to taste

- Place pastry sheet over over proof shallow 9 inch pie dish and form to the bottom and sides. Cut off the edges that are draping over the sides of the dish. Cover pastry with baking paper and fill bottom of pie shell with uncooked beans (or pasta or lentils). This is to weigh down the shell and stop bubbles from forming while cooking.
Cook pie base in the over at 375F/Gas 5 for 10min. Remove beans and paper and bake in over again for another 10min
- Meanwhile combine all other ingredients together in a bowl well
- When pie shell comes out of the oven let it cool for about 5 min then fill egg mixture into the pie base
- Bake in the oven for 30min or until egg is firm and top is golden

The best thing about quiche is that it can be eaten for breakfast lunch or dinner! Also when it comes to the filling anything goes! Any of your favourite veggies, cheeses, seafoods can go nicely in a quiche. The quiche is your to speak. ha!


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