04 December 2010

Saturday Sun plus A Quiche

( Listen to this song while reading this blog:  http://www.youtube.com/watch?v=h5G242IBygM  )

Saturday has long been my favorite day.  The week is freshly finished and Monday is not tomorrow but some day after that- just far enough away for me to pretend the weekend might last all week.  I particularly love lazy Saturday mornings that melt slowly into afternoons.  This time of year the sun seems to be more crisp and I'm convinced it shines brighter on Saturday especially.   I've been craving this Salmon Quiche for weeks and finally decided to make it this morning, crust and all.  It was delightful and added to the splendor of the Saturday sun shining in my kitchen window.  Happy Saturday. 

Smoked Salmon Tart
Serves 6

Buttery Pastry Dough
1 large egg white, lightly beaten
4 oz smoked salmon sliced
1 cup (4 oz) grated Swiss cheese
4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
1 tablespoon finely chopped fresh dill
Freshly ground black pepper to taste

1.  Roll the pastry dough into a 12-inch circle about 1/2 inch thick on a sheet of waxed paper or countertop lightly dusted with flour.  Carefully lift the dough and press it into a 10-inch tart pan or 9-inch pie plate.  Trim the edges of the dough and crimp them with a fork or your fingertips.  Cover the pastry shell with plastic wrap and freeze for 30 minutes.
2.  Preheat oven to 425 degrees.
3.  Take the pastry shell from the freezer and brush it with the egg white.  Bake for 5 minutes. Set it aside to cook slightly.  Meanwhile, increase the oven temperature to 450 degrees.
4.  Lay the salmon slices over the bottom of the pastry shell and sprinkle with cheese.
5.  Beat the eggs, milk, cream, and dill with a fork and season with pepper.  Gently pour this mixture over the salmon and cheese.  Bake for 15 minutes.
6.  Reduce the oven temperature to 350 degrees and continue baking for 20 to 30 minutes until the top is golden and the custard is set.  A 10-inch tart will bake a little faster than a 9-inch pie.  Cool slightly before serving.

Recipe from Autumn Nights, Winter Mornings by Barbara Scott-Goodman

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