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| Smoked
Salmon Quiche |
recipe |
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A
snapshot of the Hub-UK
menu in December 2000
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Hub-UK
first came into existence back in May 2000. Seems a long
time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
A
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
This
recipe came from Smokin Joe's which is a division of
Pacific Smoked Salmon Ltd - www.mysmokedsalmon.com.
Ingredients
Pastry
for 1-9 inch crust
8 oz. of Smokin' Joe's Wild Smoked Salmon
2 cups of Half & Half milk
3 large eggs
1/4 tsp salt
1/4 tsp fresh crushed white pepper
1/4 tsp ground nutmeg
2 tsp snipped fresh dill
2 tsp of fresh parsley
3/4 cup grated Gruyere or other Swiss cheese
1 tbsp grated Parmesan cheese
Method
- Roll
out pastry into a 12 inch round. Place in a 9 inch
pie plate, and trim edges to fit. Crimp edges if desired.
Line piecrust with aluminum foil, and fill with dry
rice or other weight, and bake 10 minutes. This will
prevent a soggy crust. Remove foil and save rice for
next time, or discard.
- Arrange
half of the grated Swiss cheese over the bottom of
the crust.
- Scatter
4 - 6oz of Smokin' Joe's Smoked Salmon over the cheese,
then add the remaining cheeses, parsley and the snipped
dill.
- In
a heavy saucepan scald the milk and cool slightly.
- In
a mixing bowl, beat the eggs, and then add the warm
milk.
- Whisk
in the salt, pepper and nutmeg, and pour the custard
mixture into the pie shell.
- Bake
35 - 40 minutes or until the top is golden brown and
the custard is just set.
Serves
4
Email
Hub-UK : info@hub-uk.com
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