| 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 <kyvetosj@CLIC.NET> on Apr 13, 1998
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