Saturday, October 29, 2011

NORWEGIAN SMOKED SALMON QUICHE

NORWEGIAN SMOKED SALMON QUICHE

Norwegian Recipe Instructions
Pastry:
  • 250 g (4 1/4 dl, 1 3/4 cups) flour
  • 250 g (8 ounces, 1 cup) butter or margarine
  • 1 dl (up to 1/3 cup) water
Quiche:
  • 1 1/4 dl (1/2 cup) finely chopped onion
  • 2 1/2 T. butter
  • 400 g (14 ounces) chopped smoked salmon 2 tsp. chopped fresh chives
  • 1/2 clove garlic, chopped
  • 2 tsp. chopped fresh basil
  • 5 eggs
  • 2 1/2 dl (1 cup) milk
  • 2 1/2 dl (1 cup) whipping cream
  • pepper
Norwegian Recipe Instructions
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C (400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F). Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell. Bake about 30 minutes, until puffed and golden.

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