Smoked Salmon Quiche

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


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


    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