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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This salmon quiche makes a lovely luncheon,shower or light dinner dish. From the R.S.V.P. section of a February 1982 issue of Bon Appetie. It was requested from the Partner's Bistro in Laguna Beach, California. You can substitute smoked salmon for the fresh salmon; if used omit the salt. Ingredients:
7 -8 ounces puff pastry |
3/4 lb fresh salmon fillet, finely chopped |
14 ounces swiss cheese or 14 ounces gruyere cheese, grated |
2 1/4 cups plus 2 tablespoons whipping cream |
3 eggs |
3 egg yolks |
3/4 teaspoon salt |
3/4 teaspoon grated nutmeg |
1/4 teaspoon ground red pepper |
Directions:
1. Preheat oven to 325 degrees.
2. Roll puff pastry out on lightly floured surface to thickness of 1/4 inch.
3. Press firmly into 10x2-inch quiche pan, trimming excess dough from rim.
4. Arrange salmon in bottom of shell.
5. Add cheese, filling evenly to top.
6. Combine cream.eggs,egg yolks,salt nutmeg and pepper in large bowl and blend on low speed of electric mixer 10 minutes,making sure mixture does not froth; pour into shell.
7. Set pan on baking sheet and bake until center is set, about 1 1/2 hours.
8. Serve immediately.
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