Chef Gilligan's smoked salmon quiche

½ cup finely chopped onion

2 ½ T. 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 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. 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.

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