BBQ
RECIPES
SALMON
QUICHE RECIPE
PASTRY
I
cup plain flour
pinch
salt
90
g (3 oz.) butter
1
egg-yolk
1
tablespoon lemon juice
Sift
flour and salt into a bowl. Rub in butter until the mixture resembles fine
breadcrumbs.
Mix
to a firm dough with a lightly-beaten egg- yolk and lemon juice; add one to
two teaspoons of water, if necessary.
Turn
the pastry on to a lightly-floured surface and knead lightly.
Roll
out to line the base and sides of 23 cm (9 in.) flan tin.
Refrigerate
for 1 hour.
FILLING
250
g (8 oz.) can red salmon
4
rashers bacon
1½
cups cream
3
eggs
Salt,
pepper
½
teaspoon paprika
2
tablespoons chopped parsley
I
tablespoon grated parmesan cheese
Drain
salmon and reserve the liquid; flake the salmon lightly and remove the
bones.
Dice
bacon, fry gently until crisp, remove from pan and drain well.
Beat
together cream, eggs, salt and pepper, paprika, parsley, parmesan cheese and
the reserved salmon liquid.
Place
a flan tin on an oven tray.
Place
salmon evenly in base of the pastry shell, sprinkle bacon over and carefully
pour over the egg mixture.
Bake
in moderately hot oven for 10 minutes then reduce the heat to moderately slow
and cook for a further 30 to 35 minutes, or until set.
Serves
6.
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