Smoked Salmon Quiche

Preparation info

  • Serves

    8

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • 4 eggs
    • ¼ pint double cream
    • ¼ pint milk

    Method

    Whisk eggs together with cream, milk and canned clam juice. When well mixed, season to taste with salt, freshly ground black pepper and grated nutmeg.

    Prick bottoms of pastry cases with a fork and bake “blind” in a hot oven (450°F-M7) for about 15 minutes