Smoked Salmon Quiche

Name: Smoked Salmon Quiche
Yield: 8 servings
Ingredients: Pastry; 1 1/2 cups (375 mL) Five Roses All-Purpose Flour; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) cold butter cubed; 1/4 cup (60 mL) Omega Pro Liquid Eggs or 1 egg; 1 tsp (5 mL) white vinegar; Cold water; Filling; 1 (250 mL) carton Omega Pro liquid eggs or 8 eggs beaten; 2 cups (500 mL) 35 % whipping cream; 1 tbsp (15 mL) finely chopped fresh dill; Salt and white pepper to taste; 4 oz (125 g) smoked salmon diced; 1/4 cup (60 mL) finely chopped red onion; 1 tsp (5 mL) capers chopped

This is the Smoked Salmon Quiche recipe.

Prep: 15 min
Cooking: 55 min
Refrigeration: 1 h 15

Yields 8 servings

Ingredients

Pastry
1 1/2 cups (375 mL) Five Roses All-Purpose Flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter cubed
1/4 cup (60 mL) Omega Pro Liquid Eggs or 1 egg
1 tsp (5 mL) white vinegar
Cold water
Filling
1 (250 mL) carton Omega Pro liquid eggs or 8 eggs beaten
2 cups (500 mL) 35 % whipping cream
1 tbsp (15 mL) finely chopped fresh dill
Salt and white pepper to taste
4 oz (125 g) smoked salmon diced
1/4 cup (60 mL) finely chopped red onion
1 tsp (5 mL) capers chopped

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Preparation

Pastry:

In food processor, combine flour and salt. Add butter; pulse until mixture resembles coarse crumbs. In measuring cup, beat egg with vinegar; add enough cold water to measure 1/3 cup (80 mL). Add to flour mixture; process until mixture begins to clump. Press pastry into ball; wrap in plastic and refrigerate until chilled.

Roll out pastry between two pieces of waxed paper; fit pastry into 9-inch (23 cm) deep dish pie plate or 10-inch (25 cm) quiche dish. Chill for 15 minutes. Prick pastry all over with fork; line with foil and weigh down with pie weights or dried beans. Bake in 400 ºF (200 ºC) oven for 20 minutes. Remove from oven.

Filling:

Reduce oven temperature to 375 ºF (190 ºC). In bowl, whisk eggs with cream until well combined. Stir in dill, salt and pepper. Scatter salmon in pastry shell; sprinkle with onions and capers. Pour in egg mixture.

Place pan on baking sheet; bake in oven until filling is set around edges but still slightly jiggly in middle, about 35 minutes. Cool for 15 minutes before cutting.