Smoked salmon quiche

Name: Smoked salmon quiche
Ingredients: shortcrust pastry, made using 6 oz (175 g) self-raising flour; shortcrust pastry, made using 6 oz (175 g) self-raising flour; 4 eggs or 3 whole eggs and 1 egg yolk; 4 eggs or 3 whole eggs and 1 egg yolk; 4 eggs or 3 whole eggs and 1 egg yolk; ½ pint (300 ml) single cream; ¼ pint (150 ml) soured cream; salt and freshly milled pepper; salt and freshly milled pepper; 6 oz (175 g) smoked salmon; 1 oz (25 g) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

shortcrust pastry, made using 6 oz (175 g) self-raising flour

Breakfast
Lunch
Pescatarian

Method

Heat the oven to 375°F (190°C) or gas no. 5. Roll out the prepared pastry to a circle on a lightly floured work surface and use to line a 10 inch (25 cm) quiche tin (with removable base) or flan ring set o