- 6
Ingredients
- Smoked salmon:
- SHELL
- 1 egg
- 1 T. milk
- 6 sheets phyllo dough
- 5 T. bread crumbs
- 3 C. uncooked rice for prebaking
- CUSTARD
- 4 eggs
- 1 egg yolk
- 1 C. heavy cream
- 1 tsp. salt
- 1/4 tsp. white pepper
- Pinch cayenne pepper
- FILLINGS
- 1/4 C. chopped smoked salmon
- 1/4 C. cubed cream cheese
- 1/2 T. chopped dill
- 1/2 T. chopped chives
- 1 T. lemon zest
- Ham and cheese:
- 1/4 C. diced ham
- 1/4 C. Gruyere cheese
- 1/3 C. crumbled goat cheese
- Spring vegetable:
- 2 small carrots, 1/4" sliced
- 1/3 C. peas
- 4 tsp. olive oil
- 1/2 onion, sliced
- 8 button mushrooms, washed and quartered
- 1/2 T. chopped tarragon
- 3/4 T. chopped parsley
Preparation
Step 1
FOR SHELL: To make one shell, Preheat oven to 350 degrees. Whip together egg and milk. Lay one sheet of phyllo on a flat surface and brush lightly with the egg mixture. Sprinkle evenly with one T. bread crumbs. Lay another sheet of phyllo on top. Repeat process until all sheets are used, but do not add egg wash or bread crumbs to the top layer.
Place an 8" metal or glass pie pan on top of dough; trim the dought into a circle 1" beyond the pan's edge with a small knife. Arrange the dough in the pan. Cover it with parchment paper or coffee filters. Pour the rice onto the covering to keep the dough flat while baking.
Bake for 12 minutes; remove the rice and parchment paper and set the baked shell aside to cool slightly. Reduce oven temperature to 300 degrees.
FOR CUSTARD: Whisk together all ingredients until smooth. Makes enough custard for one quiche.
FOR THE SALMON AND HAM AND CHEESE QUICHES: Arrange the ingredients evenly inside the baked shells and pour in the custard mixture.
FOR THE SPRING VEGETABLE QUICHE FILLING ONLY: Bring a medium pot of salted water to a boil. Cook the carrots until tender; chill. Boil the peas until tender; chill.
Heat a medium saute pan over medium-low heat with 2 tsp. of the olive oil. Add the onions and cook, stirring for 5 minutes or until tender but not browned; season to taste, remove, and set aside.
Return pan to medium-low heat and add the remaining olive oil and the mushrooms. Cook, stirring for 4 minutes or until tender but not browned; season to taste. Place the cooked vegetables and chopped herbs into the baked shell and pour the custard mixture over it.
FOR ALL QUICHES: Bake the quiches for 45 minutes or until the custard is set and golden brown. Serve warm or at room temperature.