SALMON QUICHE
Laxquiche
4 oz butter or margarine
3 to 4 tablespoons cold water
1 ¾ cups heavy cream or a
leaner alternative, at least 15% fat though
½ to 1 teaspoon salt
pepper
4 to 5 oz smoked salmon
1 lb un-peeled shrimp or 6 oz peeled shrimp
1 ¼ cups grated cheese
4 tablespoons chopped dill
Pie crust:
Chop flour and fat together, add water and quickly work to a dough. Store cold for about 1 hour, then divide into 8 parts and roll out each to a round cake. Dress small pie pans, approx 5 inches in diameter, with the dough. Prick with a fork and pre-bake in the middle of the oven at 350 to 390F for 7 to 10 minutes.
Laxquiche
Luxurious little quiches filled with shrimps and
salmon – serve them either as an entrée or as a late night meal.
8 quiches
Pie dough:
1 ¾ cups flour4 oz butter or margarine
3 to 4 tablespoons cold water
Filling:
5 eggs1 ¾ cups heavy cream or a
leaner alternative, at least 15% fat though
½ to 1 teaspoon salt
pepper
4 to 5 oz smoked salmon
1 lb un-peeled shrimp or 6 oz peeled shrimp
1 ¼ cups grated cheese
4 tablespoons chopped dill
Chop flour and fat together, add water and quickly work to a dough. Store cold for about 1 hour, then divide into 8 parts and roll out each to a round cake. Dress small pie pans, approx 5 inches in diameter, with the dough. Prick with a fork and pre-bake in the middle of the oven at 350 to 390F for 7 to 10 minutes.
Filling:
Mix eggs, cream, salt and pepper. Shred the salmon
and peel the shrimps. Divide this into the pie pans, sprinkle with cheese and
dill and pour the egg mixture on top. Bake in the middle of the oven at the same temperature as before for 25 to 30 minutes or until the filling has set.
Serve and enjoy!
Bella
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