In this quiche, I used a bit of spinach I had in the refrigerator. It is not included in the recipe below as it is not necessary.
First, the crust. I use a 9"/23cm quiche pan. I have been using frozen, parve short crust as it is readily available. You can use any short crust pasty recipe that you enjoy or even perhaps the following:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 2 tablespoons vegetable shortening, margarine or butter
2 to 3 tablespoons (60-90ml) cold water
Alternatively, you can use frozen shortcrust pastry - thawed
Mix flour with salt. Cut shortening into flour mixture until the shortening is about the size of small peas. Do not over-work this important part - you want flaky crust. Add cold water and stir with a fork. If the dough is too dry and does not stick together, then add a few more drops of water. Wrap in plastic and chill while cleaning up or for about 15 minutes or so.
Roll out into a circle a few inches larger than your pie pan or removable-bottomed quiche pan. Place into pan and crimp edges to make it pretty. Make little prick marks with a fork or add pie weights to keep the crust from puffing up at this point. Pop this into the oven (350°F/175°C) for about 5-8 minutes - this helps to prevent the bottom crust from being soggy. You do not want to completely bake it - just temper it a bit.
Now, for the quiche mixture:
3-4 eggs, depending upon size
One can evaporated (not condensed!) soy milk or 12 oz milk, soy milk (or other liquid milk alternative)**
1 Tbsp freshly chopped tarragon/1tsp dried tarragon leaves
200gm/7oz smoked salmon (lox), chopped
1/2-3/4 cup cheese
2 Tbsp. Capers, optional but nice
Freshly cracked pepper
Salt to taste (may not be necessary as the salmon is usually salty enough)
Sliced Fresh Tomatoes - either full sized ones or nice cherry tomatoes
**Some people do not combine liquid milk and fish. I don't mind in a cooked dish. Therefore, I often use regular milk if I do not have evaporated milk, and simply add an extra egg.
In a milchig bowl, beat three extra large eggs, checked (or four regular sized eggs) well. Add one can of evaporated milk (375ml/12oz standard can) and beat together. Snip up some fresh tarragon - about a Tablespoon - or use one teaspoon of dried tarragon leaves. Mix again.
Check the pie crust if you have forgotten about it! ;)
Add to the milk/egg mixture the following:
200gm/7oz smoked salmon (lox), chopped up a bit.
*I use 'cooking salmon' as it is made from off-cuts and you can find it quite reasonable on sale and freeze it for later. Photo below.
1/2-3/4 cup cheese - I often use a mixture of what ever I have here - cheddar (white, rennet-less), mozzarella, etc.
Capers - about 2 Tbsp, if you can find kosher ones. Quite nice, actually.
Freshly cracked black or mixed pepper
Salt - careful with the salt as the salmon is quite salty. You should not need much.
Mix the above all together and pour into 9"/23cm quiche pan.
Top with fresh sliced tomatoes.
Bake in oven (350°F/175°C) for about 25 minutes - I have a fan forced/convection oven - your timing might be about 5 minutes longer. When a knife comes out clean, remove quiche from oven and cool on a rack.
This delicious quiche can be eaten hot, after cooling for about 5 minutes, or can be cooled and then stored in the refrigerator overnight for a lovely dairy brunch entrée.
|This is the type of smoke salmon/lox that I use. As it is off-cuts (not perfectly sliced lox) it is often available at a discount price and can be successfully frozen for later use.|
Easy Metric to Imperial Kitchen guide <-- this is a good link to use if you need to convert! Enjoy.