There are so many things you can make into quiches and most of all, they are all yummy.
Tonight however, as we didn't feel like a big dinner, I thought of a quick quiche again and this time, I used smoked salmon. I have some sour cream pastry made last time and stored in the freezer, so I used that as base and I must say, Maggie Beer's sour cream pastry is a winner.
Smoked Salmon Quiche
150g smoked salmon
1 small green capsicum
2 small onions
2/3 cup shredded mozzarella cheese
1 cup milk
1 medium ripe tomato
½ cup thickened cream
1 tsp white pepper
1.5 tsp salt
50g plain flour
Sour cream pastry
125 g plain flour
100 g unsalted & chilled butter
60 ml sour cream (approx.)
Sour Cream Pastry:
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
Add sour cream gradually.
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin. Chill in fridge.
Sour Cream Pastry By Maggie Beer
Thinly slice capsicum, onions and tomato.
Add a bit of olive oil to non stick frying pan and sauté capsicum and onions until almost cooked.
Beat eggs with salt.
Add flour and mix well.
Add cream and milk, mix well, make sure no lumps from flour.
Add white pepper, vegetables and shredded smoked salmon.
Add in melted butter and shredded cheese, mix well.
Pour in shell and bake in 190C for 45 minutes.
The Pastry is very short, and the salmon wasn't too salty at all in the quiche.