Salmon Quiche
November 23rd, 2004 | by winsonlee |Basic Pastry Shell
INGREDIANT
1) 100g plain floor
2) 75g butter
3) 1/2 teaspoon salt
4) 2 to 3 tablespoons water
INSTRUCTION
1) Place flour in deep bowl. Add cubed butter and salt. Blend butter into flour until particles are about the size of small peas. Sprinkle on the water 1 tablespoon at a time, stiring with a fork togather dough. Form mixture into a ball. If possible, wrap in clingfilm and refregerate for an hour to firm and relax pastry.
2) Place ball of pastry of lightly floured work surface. Rolling from centre out, quickly form into a circle 11-inches in diameter. Fold pastry into fourths and place in a 9-inch glass pie dish. Unfold and gently manoeuvre to fit contours of dish. Fold overhanging pastry underneath to build up double thickness rim around the edge. Crimp or flute the rim. Prick sides and bottom of shell thoroughly with a fork.
3) Place dish on an inverted saucer or cereal bowl in the oven to elevate. Microwave uncovered at Power High for 5 to 8 minutes or until pastry looks dry and flaky. Let cool before filling.
Salmon Quiche
INGREDIANT
1) 3 eggs
2) 1/2 pint (300 ml) milk
3) 450g tin pink salmon
4) 100g finely chopped fresh mushrooms
5) 2 tabelspoons finely chopped onion
6) 2 tablespoons finely chopped parsley
7) 225g grated cheddar cheese
1/2 teaspoon salt
9) 1 9-inch baked pastry shell in a glass pie dish
INSTRUCTION
1) Beat eggs and milk together until blended. Add salmon breaking up lightly with a fork. Gently stir in remaining ingredients. Pour mixture into baked pie shell, being sure the solids are distributed evently in the bottom of the shell.
2) Microwave uncovered at Power Med-High for 12-15 minutes. Let stand for 5 to 10 minutes or until centre becomes firm.
