This week I have a simple quiche recipe that is a little classier than the usual quiche lorraine. It's quite rich, so you will only need to serve it with a light salad and maybe a bit of crusty bread for a mm-mm meal.
1 pkt frozen shortcrust pastry
200g camembert cheese
6 large eggs
600ml thickened cream
1 Tbs dill
125g smoked salmon
Grease pie dish with cooking spray or butter.
Place pastry sheet in pie dish and cut overlapping pastry. Take another sheet and cut into strips to fit sides. Wet fingertips and rub pastry to blend in the strips. Place baking paper in pie dish and fill with baking beans or rice. Blind bake in a hot oven, 190c, for 10 minutes. Remove beans and paper carefully. Bake pastry for a further 10 minutes until golden brown. Cool to room temperature.
Slice the camembert cheese thinly and place evenly into the pastry case.
Blend or process the combined eggs, salmon, cream and dill until smooth. Pour into the pastry case. Bake in a moderate oven, 180c, for 45 - 60 minutes or until set and golden brown.
If the top starts to brown too quickly, place a layer of baking paper or alfoil over the top to prevent burning.
Let the quiche sit for 10 minutes before slicing.
Serve with a chilled sauvignon blanc or pinot gris.