viernes, 26 de marzo de 2010

Smoked flavoured Quiche

For a while now I have had a french flatmate. Her speciality are quiches. She really nails them, and I have been wanting to include this recipe here. It is really simple and eye-catching. You can prepare it beforehand and it is a perfect dish to bring to a dinner potluck. The traditional recipe is Quiche Lorraine, which is made with bacon and emmental. However, I add my personal favourite here, made of smoked salmon and scamorza.


200gr of Smoked Salmon.
250gr of boiled and strained spinach.
150gr of smoked scamorza. (if you dont find it, you can substitute it with any fat smoked cheese similar to emmental, or emmental itself loosing the smoked flavor then)
3 eggs
200ml of cooking cream.
Puff pastry base.


If you have already bioled the spinach and strained them, the rest of the recipe is very easy. Beat the eggs together with the cream. DONT add any salt as the salmon gets salty when cooked. Chop all the ingredients nice and thin. Save 20% of the cheese. Add the chopped ingredients in the eggs mix. Add some fennel and pepper. Place the puff pastry in a baking pan and add the mix. Put the rest of the cheese on top.
Bake for at least one hour (until a knife comes out clean from the quiche, otherwise cook it for 30min extra) at 180ºC.
I prefer eating this dish at room temperature, so, let it cold for a while before eating it.
Bon profit!

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