| Pastry |
|
| 250 g (4¼ dl, 1 ¾ cups) flour |
250 g (8 ounces, 1 cup) butter or margarine |
| 1 dl (up to 1/3 cup) water |
|
| Quiche |
|
| 1¼ dl (½ cup) finely chopped onion |
2 tsp. chopped fresh basil |
| 2½ T. butter |
5 eggs |
| 400 g (14 ounces) chopped smoked salmon |
2½ dl (1 cup) milk |
2 tsp. chopped fresh chives
|
2½ dl (1 cup) whipping cream |
| ½ clove garlic, chopped | pepper |
| Combine
all pastry ingredients in a food processor. Gather into a ball, cover
with plastic wrap and chill 1 hour. Preheat the oven to 200 degrees C
(400 degrees F). Roll out the dough to fit a 24 cm (10") tart pan.
Prick with a fork. Cover edges with foil and bake 10 minutes. Reduce
temperature to 160 degrees C (325 degrees F). Saute onion until shiny
in the butter. Stir in salmon, chives, garlic, and basil. Cool. Arrange
the salmon mixture in the pre-baked tart shell. Whisk eggs with milk
and cream, season with pepper and pour in the tart shell. Bake about 30
minutes, until puffed and golden. |