Broccoli and Salmon Quiche
Ingredients:
Crust
1 C. All purpose flour
1/2 C. Whole wheat pastry flour
1/2 tsp. Salt
1/2 C. Lard, chilled
10 Tbsp. Ice water
Filling:
1 1/2 C. Broccoli florets
1 C. Cheddar cheese, grated
1 1/2 Onions, chopped coarsely, cooked
2 Tbsp. Butter
1 Wild Sockeye salmon steak , cooked and filleted
1 C. Light cream
4 Eggs
1 C. All purpose flour
1/2 tsp. Chilli powder
1/2 tsp. Dry ginger
1 tsp. Baking powder
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. In a medium size mixing bowl blend flour and salt together. Add chilled lard to the flour and cut lard with a pastry blender until the size of a small pea
3. Slowly stir in ice water with a fork a tablespoon at a time until mixture comes away from the sides of the bowl and forms a round ball
4. Roll out pastry on a lightly floured surface to a 9" circle that is about 1/2" thick
5. Place dough into pie plate and trim off excess edges and flute the pie crust with with your thumb and forefinger. Set aside
6. Rinse broccoli under cold running water and chop broccoli separating florets from the main stem. Discard stems.
7. In a small saucepan over medium heat cook broccoli florets in lightly salted water just until tender. Set aside
8. Chop onions coarsely and cook in a frying pan with 2 Tablespoons of butter until onions are translucent
9. Cook salmon steak in the remaining butter from onions and cook until salmon steak is opaque in colour. Fillet steak and put aside
10. Grate cheese onto a plate and spread on the bottom of the pie crust covering the entire bottom
11. Assemble cooked onion over the grated cheese and spread evenly over the surface of crust
12. Place fillet of salmon over the onion and cover the entire surface
13. Take broccoli florets and place around the edges of pie crust making an outside circle and then make one circle inside with a floret in the middle
14. In a large mixing bowl combine light cream and eggs together. Stir with a wire whisk until light and frothy
15. Measure out flour, spices and b. powder into a small bowl. Blend together well. Add dry ingredients to wet mixture and continue to stir with a wire whisk until flour is mixed and batter is not lumpy. Pour batter over pie crust and place in preheated oven for approximately 45 minutes until crust is lightly browned
16. Remove from oven and cut into wedges when cooled
Servings 8 wedges
