Smoked salmon quiche in filo pastry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Sheets JS filo pastry | |
| 25 | grams | Butter; melted (1oz) |
| 75 | millilitres | Cooking oil |
| 1 | 250 g tub ricotta cheese | |
| 4 | mediums | Size eggs; beaten |
| 1 | 125 g pack smoked salmon trimmings | |
| 2 | tablespoons | Lemon juice |
| 1 | 142 ml carto single cream | |
| Freshly ground black pepper | ||
| 1 | tablespoon | Dill; chopped |
Directions
FOR THE FILO
FOR THE FILLING
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Lightly oil a 25cm (10 inch) round dish.
Lay one sheet of filo pastry (keep the rest wrapped in cling film) on the board and with a pastry brush, brush over with the melted butter mixture, then lay the piece of filo into the dish. Repeat until four sheets are in place.
Mix together in a food processor, the ricotta cheese, beaten eggs, smoked salmon trimmings, lemon juice, chopped dill, black pepper and cream. Pour into the pastry case.
Oil a further four sheets of filo laying two on top of the mixture and tucking in the edges. Scrunch the other two pieces of filo onto the top to make a crispy topping.
Bake in the preheated oven for 35 minutes or until the filling feels firm to the point of a knife.
Notes Can be served hot or cold.
Converted by MC_Buster.
NOTES : A crispy variation of smoked salmon quiche.
Converted by MM_Buster v2.0l.