| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Spanish | 1 | Servings | |
INGREDIENTS
| 1 | Pie crust | |
| 1 | Minced leek | |
| 3 | tb | Butter |
| 1 | Spanish onion; diced and minced | |
| 1 | tb | Sugar |
| 1/2 | c | Minced smoked salmon |
| 4 | Eggs | |
| 1 | c | Milk; warmed to the shimmering point |
| Salt and pepper | ||
| 1 | pn | Garlic powder |
| 4 | Sliced of smoked salmon |
INSTRUCTIONS
Quiche au Saumon Fumé et aux oignons doux caramélisés Cook empty pie crust for 15 min. at 325 F. When finished let cool a couple of minutes before filling. Blanch the leek a couple of min. and then sauté in 1 tbsp of butter a couple of min. without browning them. Remove and reserve leek. In the same pan sauté onion in rest of butter, when done add sugar and let caramelize a bit. Add smoked salmon, stir and cook 3-4 min. While this is happening Break and beat the 4 eggs in a bowl, add harm milk while beating. Salt and pepper to taste. First put leeks in crust, then add salmon mixture. Pour egg and milk mixture over this slowly. Bake at 325 for 15 min. ( I did almost 30 min) Place the 4 slices of smoked salmon on top and bake another 5 min. Serve very hot. Posted to EAT-L Digest by joanne <[email protected]> on Apr 13, 1998
A Message from our Provider:
“Jesus: If only you knew . . .”