This summery Irish recipe, perfect for brunch, lunch or dinner, is definitely a keeper.
A light and tasty quiche this is truly scrumptous.
Smoked salmon quiche
1 ¾ cups flour
1 cup butter or margarine
1/3 cup water
½ cup finely chopped onion
2 ½ tbsp. butter
14 ounces chopped smoked salmon
2 tsp. chopped fresh chives
½ clove garlic, chopped
2 tsp. chopped fresh basil
1 cup milk
1 cup whipping cream
a dash of pepper
Combine all pastry ingredients in a food processor. Gather into a ball, cover with plastic wrap and chill for 1 hour. Preheat the oven to 200 degrees C (400 degrees F).
Roll out the dough to fit a 24 cm (10") tart pan. Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce temperature to 160 degrees C (325 degrees F).
Saute onion until shiny in the butter. Stir in salmon, chives, garlic, and basil. Let it cool. Arrange the salmon mixture in the pre-baked tart shell. Whisk eggs with milk and cream, season with pepper and pour in the tart shell.
Bake about 30 minutes, until puffed and golden.
*Originally published in May 2014.