Salmon Quiche

I hate odds and sods hanging around in cupboards and freezers, so having just one piece of salmon, and there being two of us I decided to make a quiche.  I also had in the fridge a couple off small onions, these were supposed to be spring onions, but I never seem to find the tiny ones I used to get by the bunch in the UK, only these huge monsters.  Anyway, a couple of eggs and a knob of butter and we were on our way to a tasty supper.

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Ingredients
For the pastry case
7oz plain flour, plus extra for dusting
3½oz butter, cut into small pieces, plus extra for greasing
1 egg yolk
a little water

For the filling
2 small onions
salmon fillet
a little butter
salt and  pepper
2 eggs
Small carton cream

Method

Now this really  is unusual I made my pastry from scratch rather than use ready-made (only because I didn´t have  any) and buttery pastry is a real treat!

Put the flour into a bowl, rub the butter into the flour with your fingertips. Add the egg yolk and enough water to bring the dough to a firm ball. Place on a floured surface then roll out to a rough circle large enough to line the tart tin. Push right into the corners without stretching. Trim the overhanging pastry and place in the fridge to chill for 15 minutes.

Set the oven at 200C and put a baking sheet in to warm. Line the pastry case with foil and baking beans and bake for 10 minutes, then remove from the oven and remove the beans and foil.

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For the filling, place the sliced onions in a baking dish and pop the salmon on top.  Brush with butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces.

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Turn the oven down to 180C. Place the mixture in the tart case. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set.

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Serve warm.

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3 Responses to Salmon Quiche

  1. Marianne says:

    MMMMmmmm … I love REAL recipes, made by people who can just cobble them together and produce a good meal. That takes practice. I bet it was delicious 🙂

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