Yesterday was my bestie Miss M's birthday. I baked this Salmon and Brie Quiche, one of her favourite dishes, to wish her a very happy birthday.
Quiche is a very common lunch item in Australian cafes and bakeries. One of the interesting facts about quiche is that Bruce Feirstein's 1982 bestseller 'Real Men Don't Eat Quiche' typecasts quiche as a stereotypically feminine food.
Errr... I beg to differ though... Miss M's husband loves quiche... I bet he finished 3/4 of the quiche if not all by now.
Salmon and Brie Quiche Recipe (Serves 6)
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 1 x 415 g canned Salmon
- 3 eggs
- 300 ml thickened cream
- 2 tbsp chopped dill
- 1 tbsp baby capers, drained
- Salt and pepper
- 150 g Brie
Method
- Preheat oven to 200C (400F). Place a 23 x 3.5cm fluted quiche tin onto a baking tray.
- Line quiche tin with pastry, cutting and joining pastry where necessary* (See note at bottom of post)
- Trim excess pastry. Prick base with a fork, line with a sheet of bake paper and fill with dried beans or rice. Bake for 15 minutes. remove paper and beans and return to oven for 5 minutes. Reduce oven to 180C (350C).
- Meanwhile, drain salmon well and remove and discard skin and bones. Fake salmon with a fork. In a medium bowl, whisk egg, cream, dill, capers, salt and pepper together.
- Scatter salmon into pastry shell and pour over cream mixture.
- Cut cheese into wedges and arrange on top of filling.
- Bake for 35 to 40 minutes until golden, puffed and set in the centre. Serve warm or cold with salad.
Note: To join pastry pieces, wet edges with a little water. Overlap edges and press together to join.
Labels: Australian, Fish, French, Lunch, Pastry, Seafood, Western