Smoked Salmon Quiche.

On boxing day (known as the 2nd Christmas day here in the Netherlands) we usually have a cold buffet using up all the leftover turkey breast and put out bowls of potato salad and green salad - cheese and crackers - Christmas cake and a trifle. Alongside this I always make a quiche. This year I didn't but decided to make one for our dinner a couple of days ago. You can add any main ingredient you like - 2 cans of tuna drained would be good - or diced bacon - even cooked broccoli. We had bought some smoked salmon to have with our buffet and forgot all about it until I made the quiche - so it was added into the ingredients.

It will soon be New year all over the world. Here in The Netherlands they love to let off fireworks on New years eve on the stroke of midnight - then the skies are lit up with every firework imagineable and the noise is deafening. For several days leading up to it there are fireworks going off around the area - as I sit here now a neighbour is practicing for the event. There are so many fireworks bought and used at New year here that the day after, school children are encouraged to collect all the used fireworks and bag them - they can then exchange them for money.  It is a complete contrast to the UK where only the past 4 or 5 years fireworks are let off on New years eve at midnight to herald in the New Year but on a much, much smaller scale. However you celebrate it - have a wonderful time and many blessings for 2013.

Smoked Salmon Quiche

Ingredients

Pastry

250gms Flour sifted

150gms Butter diced (cold)

pinch Salt

1 medium egg slightly whisked.

(may need a little cold water)

Filling

3 medium eggs

1 small onion (finely chopped)

100 gms grated cheese

200 gms smoked salmon cut into small pieces

Milk

salt and pepper.

You will also need: 26cm flan dish. (or 2 small cake tins - 6 inch or 7 inch (15cm or 18cm) greased.

Preheat your oven to:  200degs C   400 degs F   Gas mark 6.

Will take 30 - 40 mins to cook.

Method

1. Sift your flour into a large bowl and add the salt.

2. Add the butter and rub together until like breadcrumbs.

3. Add the egg and mix together with a knife. You may or may not need to add a little water - it should come together into a ball..

4. Chill for 10 mins in the fridge wrapped in clingfilm.

5. Roll out onto a lightly floured surface to fit your flan dish or cake tins.

6. I always prebake the pastry cases so I don't end up with a soggy bottomed quiche. The way I do it is the way Delia has shown us all in the past and it always works for me without all the fuss of paper and dried beans!
Prick the pastry all over with a fork - not forgetting the sides of the flan and place in oven for 10 - 15 mins until lightly golden.

7. Bring out of oven and evenly distribute the onion - cheese and smoked salmon on the pastry bottom.

8. Whisk the 3 eggs in a measuring jug and then top up with milk to the 400ml mark. Season with pepper and a little salt. (not too much if you are using smoked salmon as it is quite salty to begin with)

9. Pour over the ingredients in the pastry case and cook for 30 - 40 mins until egg mixture has set and it is golden in colour - check when it has been cooking for 30 mins.

Serve with a jacket potato and a green salad - hot or cold. Will keep for 3 days in the fridge wrapped in clingfilm.