I have decided to share a recipe with you all once a week.
This week it is the recipe for my Mum’s Smoked salmon quiche. This is a great quiche as it is lovely and light, and is tasty served hot or cold. Its also great for picnics.
4 Egg yolks
1 1/2 cups of cream
nutmeg (freshly grated if possible)
Pepper and salt (to taste)
100 grams Smoked Salmon
1/2 a bunch of dill
1 bunch and shallots
1 bunch of chives
Shortcrust pastry (Fresh or frozen)
Preheat oven to 180 degrees. Blind bake base for 15 minutes. Then lower oven temperature to 150 degrees.
Chop dill, shallots, and chives. Cook shallots in a generous nob of butter until soft, then add dill and chives and warm through. Take of heat and cool.
Dice smoked salmon.
Combine other ingredients. Whisk very gently until just combined.
Put Shallot mixture and smoked salmon evenly in cooked base. Pour in egg mixture.
Bake at 150 degrees for 45 minutes.
Lovely served hot with asparagus and truffle oil mash, or cold with a nice green salad.