Smoked trout quiche

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Recipe by: robi

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Recipe rich pie pastry 1/2 ts Dijon mustard
1/4 lb Hot smoked lake trout 1/2 c Onion; minced
1/2 lb Cream cheese 1 tb Butter
5 Eggs 1 tb Lemon rind; grated
1 c Heavy cream Salt and pepper

Prepare enough pastry for a 9" pie shell and bake it.

Soften the cream cheese. Beat the eggs slightly, reserving 2 tb. Mix
the eggs, cream, cream cheese, mustard, lemon rind, salt and pepper.
Saute the onions in butter, then add the flaked fish to the pan and
cook it until it has warmed and absorbed the butter. Brush the pie
shell with the reserved egg and put it in the oven to glaze, 2 min.
Arrange the salmon-onion mixture in the shell and pour the egg-cream
mixture over it. Bake at 350 for 30 min or until the quiche passes
the custard clean knife test in the middle. Cool until lukewarm
before serving.

From: Smoking Salmon Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
Submitted By JIM WELLER On 11-13-95