Smoked salmon, dill and Kale Quiche
make 20 cm pie
Sour Cream Shortcrust
250 grams of wheat flour
200 grams unsalted butter , cold , cut into small cubes
125 ml sour cream
filler
1 bunch kale
1 tablespoon olive oil
1 clove garlic, crushed
100 grams of smoked salmon , flaked into small pieces with a fork
1 bunch fresh dill , chopped into pieces
3 eggs
80 ml double cream ( pouring )
60 ml of milk
40 grams of grated parmesan
Sea salt and ground black pepper to taste
To make the sour cream broken :
Place butter and flour in a food processor and pulse until the mixture resembles fine crumbs . Add sour cream and continue to pulse until the dough begins to incorporate into a ball. Flatten dough into a disk, wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm .
Roll out dough between two sheets of baking paper until 3mm thick and large enough to line 20cm round cake tin based loose . Lift cake in pan , ease into the base and side . Trim excess dough. Refrigerate 30 minutes or until firm . ( I usually like to cover the dough with plastic wrap and freeze overnight. I think baking the dough when completely frozen helps minimize shrinkage. )
Preheat oven to 200 º C ( 180 º C or fan forced ) . Place the cake tin on the baking sheet. Line the pastry with a sheet of baking paper and pour dry rice or beans. Bake for 20 minutes or until light golden be . Remove the paper and beans / rice. Return to oven for another 10 to 15 minutes at Crisp. Allow to cool while we work on the filling.
To make the filling :
Reduce oven to 180 º C (or 160C fan forced) .
Remove and discard the stem kale. Chop or tear kale leaves into small small pieces.
Heat oil in a pan, add garlic and stir over medium heat until fragrant . Add the kale leaves and saute until the kale has wilted . Remove from heat .
Place eggs , cream , milk , cheese , salt and pepper in a bowl and whisk to combine .
Evenly distribute kale, smoked salmon and dill in pastry shell and pour over the egg mixture . Bake for 25-30 minutes or until firm and golden. Rest for 10 minutes before
 |
| imagesource |
make 20 cm pie
Sour Cream Shortcrust
250 grams of wheat flour
200 grams unsalted butter , cold , cut into small cubes
125 ml sour cream
filler
1 bunch kale
1 tablespoon olive oil
1 clove garlic, crushed
100 grams of smoked salmon , flaked into small pieces with a fork
1 bunch fresh dill , chopped into pieces
3 eggs
80 ml double cream ( pouring )
60 ml of milk
40 grams of grated parmesan
Sea salt and ground black pepper to taste
To make the sour cream broken :
Place butter and flour in a food processor and pulse until the mixture resembles fine crumbs . Add sour cream and continue to pulse until the dough begins to incorporate into a ball. Flatten dough into a disk, wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm .
Roll out dough between two sheets of baking paper until 3mm thick and large enough to line 20cm round cake tin based loose . Lift cake in pan , ease into the base and side . Trim excess dough. Refrigerate 30 minutes or until firm . ( I usually like to cover the dough with plastic wrap and freeze overnight. I think baking the dough when completely frozen helps minimize shrinkage. )
Preheat oven to 200 º C ( 180 º C or fan forced ) . Place the cake tin on the baking sheet. Line the pastry with a sheet of baking paper and pour dry rice or beans. Bake for 20 minutes or until light golden be . Remove the paper and beans / rice. Return to oven for another 10 to 15 minutes at Crisp. Allow to cool while we work on the filling.
To make the filling :
Reduce oven to 180 º C (or 160C fan forced) .
Remove and discard the stem kale. Chop or tear kale leaves into small small pieces.
Heat oil in a pan, add garlic and stir over medium heat until fragrant . Add the kale leaves and saute until the kale has wilted . Remove from heat .
Place eggs , cream , milk , cheese , salt and pepper in a bowl and whisk to combine .
Evenly distribute kale, smoked salmon and dill in pastry shell and pour over the egg mixture . Bake for 25-30 minutes or until firm and golden. Rest for 10 minutes before
No comments:
Post a Comment