\"Chef

Chef Gilligan's smoked salmon quiche Photo by: Chef Michael Gilligan

Chef Gilligan's smoked salmon quiche recipe

\"Chef

Chef Gilligan's smoked salmon quiche Photo by: Chef Michael Gilligan

It may be fall but there's no reason you can't give some of your summer favorites the last hurrah!

It's time to spruce up your recipe repertoire with this recipe, with an Irish twist of course.

Here's a truly scrumptous one.

Smoked salmon quiche

Pastry:

1 ¾ cups flour

1 cup butter or margarine

1/3 cup water

Quiche:

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

5 eggs

1 cup milk

1 cup whipping cream

a dash of pepper

Method:

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.

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