Smoked Salmon Quiche

An elegant and easy-to-make dish, Smoked Salmon Quiche may be served as a first course for a dinner party or, with lots of mixed salad and crusty bread, as a light supper or Accompany it with bottle of well-chilled Traminer wine. It may be served hot or cold.

4-6

1 x

9-inch Flan Case made with shortcrust pastry

4 oz. smoked salmon, cut into

2-inch pieces

4 fl. oz. single cream

3 eggs

2 oz. Gruyere cheese, grated

½ teaspoon white pepper

Preheat the oven to fairly hot 400CF (Gas Mark 6, 200°C). Place the flan case on a baking sheet.

Arrange the smoked salmon pieces over the bottom of the flan case and set aside.

In a medium-sized mixing bowl, com-bine the cream, eggs, grated cheese and pepper and beat well to blend. Pour the mixture over the smoked salmon and place the baking sheet in the oven. Bake the quiche for 25 to 30 minutes or until the filling is set and firm and golden brown on top.

Remove the baking sheet from the oven and serve the quiche at once if you are serving it hot.

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