Hot Smoked Salmon was one of our great discoveries in Hobart, Tasmania. I always keep one or two packets in my freezer for a quick meal. By the time you have pre-heated the oven, the quiche will be ready to bake. Puff Pastry is a fun shortcut for a quiche crust. Filo Pastry can also be used in this recipe.
- 2 sheets frozen Puff Pastry, thawed (or 4 sheets Filo Pastry, thawed)
- 5 large eggs
- 2-1/2 cups light milk
- 200 grams Hot Smoked Salmon, preferably flavored with pepper or other spices, thawed
- 1/4 cup chopped or sliced sun-dried tomatoes (optional)
- 1 tsp Salt, or less, according to your taste
- A 9-1/2 inch deep-dish (2 inches deep) or 10-inch in diameter regular pie plate, or quiche dish
- Pre-heat oven to 220 C (425 F).
- Cut the Puff Pastry and fit into the pan with 1/2 to 1 inch to spare around the edges. If using Filo Pastry, just fit the four sheets into the pan, turning each sheet to avoid overlapping corners. Trim off excess pastry if you wish. Or turn the extra pastry edge under itself and crimp decoratively. I like to leave extra crust around the quiche. It becomes crisp and flamboyant in the oven.
- Whisk together eggs, milk and salt. Break the salmon into medium-sized pieces and add to the mixture. Add sun-dried tomatoes.
- Pour filling into the pie shell and bake for 25 minutes.
- Turn the oven down to 200 C (400 F) and bake for another 15 to 20 minutes, until the center is set, and a knife comes out clean.
- Transfer the quiche to a rack to cool to warm or room temperature before serving.