Post by Sylvia on May 11, 2009 9:11:24 GMT -6
Here in Scotland they say that men don’t eat quiche - this quiche disappears in a blink of the eye when served at buffet style meals.
Salmon & Broccoli Quiche
makes 8 slices (I only get 6)
Preheat oven to 200oC/400oF
6 oz/175g plain flour
3 1/2 oz/100g salted butter, cubed
4 large eggs
3 1/2 oz/100g broccoli florets
1 x 240g pack salmon fillets
1 oz/25g mature cheddar cheese
9 fl oz/250ml semi-skimmed milk (I use full fat)
5 fl oz/150ml single cream
Place the flour in a food processor, add the cubed butter, process until it resembles breadcrumbs. Separate 1 egg and add the yolk to the mix with 1 - 2 Tbsp of cold water. Mix to a dough. Wrap in cling film, chill for 20 minutes.
Roll out pastry to fit in a 9"/23cm loose-bottomed flan tin. Lay the pastry in the tin and press into the fluted edges. Fill any holes with pastry then trim with your rolling pin*. Brush the pastry with the white of the egg. Chill for 10 minutes. Bake blind by placing baking paper and baking beans inside the pastry case. Cook for 15 minutes.
Alternatively, cheat and buy a partially-cooked pastry shell.
Remove paper and beans. Continue cooking for 10 minutes until pastry is lightly golden. Remove from oven. Reduce oven temperature to 180oC/350oF. Boil broccoli for a few minutes. Drain and run under cold water. Skin and cube salmon. Grate the cheese.
Beat together the remaining 3 eggs with the milk and cream. Add the grated the grated cheese and black pepper. Place salmon and broccoli over the base of the flan case and pour the egg mix over the top.
Cook for about 40 - 50 minutes until lightly risen, golden and set.
*just roll your rolling pin gently over the quiche and the spare pastry can be easily removed from around the edges.
Sylvia
Salmon & Broccoli Quiche
makes 8 slices (I only get 6)
Preheat oven to 200oC/400oF
6 oz/175g plain flour
3 1/2 oz/100g salted butter, cubed
4 large eggs
3 1/2 oz/100g broccoli florets
1 x 240g pack salmon fillets
1 oz/25g mature cheddar cheese
9 fl oz/250ml semi-skimmed milk (I use full fat)
5 fl oz/150ml single cream
Place the flour in a food processor, add the cubed butter, process until it resembles breadcrumbs. Separate 1 egg and add the yolk to the mix with 1 - 2 Tbsp of cold water. Mix to a dough. Wrap in cling film, chill for 20 minutes.
Roll out pastry to fit in a 9"/23cm loose-bottomed flan tin. Lay the pastry in the tin and press into the fluted edges. Fill any holes with pastry then trim with your rolling pin*. Brush the pastry with the white of the egg. Chill for 10 minutes. Bake blind by placing baking paper and baking beans inside the pastry case. Cook for 15 minutes.
Alternatively, cheat and buy a partially-cooked pastry shell.
Remove paper and beans. Continue cooking for 10 minutes until pastry is lightly golden. Remove from oven. Reduce oven temperature to 180oC/350oF. Boil broccoli for a few minutes. Drain and run under cold water. Skin and cube salmon. Grate the cheese.
Beat together the remaining 3 eggs with the milk and cream. Add the grated the grated cheese and black pepper. Place salmon and broccoli over the base of the flan case and pour the egg mix over the top.
Cook for about 40 - 50 minutes until lightly risen, golden and set.
*just roll your rolling pin gently over the quiche and the spare pastry can be easily removed from around the edges.
Sylvia