Smoked Salmon and Carrot Quiche
This Smoked Salmon and Carrot Quiche is a bit different and very homely. A nice, simple dinner on a rainy Friday night.
Ingredients (serves 4 to 6):
2 cups all-purpose flour
2 teaspoons dried chives
1/2 teaspoon salt
5 tablespoon unsalted butter, cut into small chunks
1/2 cup ice water
6 carrots
6 eggs
1/2 cup sour cream
1/3 cup Greek Yogurt
1/4 cup horseradish
1 teaspoon dried chives
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3.5 ounces smoked salmon
In a large bowl, combine flour, dried chives and salt. Rub in butter between your fingers, until mixture resembles coarse meal. Gradually add ice water, until a soft ball forms. Knead dough gently, a couple of minutes, wrap in cling film, and chill in the refrigerator, an hour.
Preheat oven to 410°.
Roll pastry out onto a lightly floured surface, and fit into a 10.25" tart pan. Prick the base with a fork. Fit a sheet of parchment paper in the crust, fill with dry beans or rice, and blind bake, 7 minutes. Remove beans and bake, a further 5 minutes. Remove from the oven and trim edges.
Meanwhile, peel and grate carrots using a box grater; set aside.
In a medium bowl, whisk together eggs, sour cream, Greek Yogurt, horseradish, dried chives, dried tarragon, salt and pepper until well-blended.
Arrange half of the grated carrots onto pie crust. Tear smoked salmon into rough pieces, and scatter half on top of the carrots. Pour half of the egg mixture and level on top. Repeat with remaining grated carrots, smoked salmon and egg mixture. Place in the middle of the warm oven, and bake at 410°, for 35 minutes until golden brown.
Serve Smoked Salmon and Carrot Quiche hot, warm, or cold (depending on the weather), with lettuce.
