I'm sorry I didn't post anything last Wednesday, if you noticed. I've had a full-on weekend with our housewarming shin-dig held on Saturday night, and I'm still getting the chip crumbs out of the carpet now. But it was a fantastic night, made best by my mother-in-law's super huge black forest cake. I was sad not to get a photo of it, but I only thought of it after I had my fingers planted in the icing as I attempted to cut the soft work of art into 20 pieces and figure out if I had enough plates.
This humpday absolutely revolved around my lunch time, as I had scored the last leftover piece of this AMAZING smoked salmon quiche. Hands-down the best thing that's come out of my oven for a while. I swear I spent the whole morning dreaming of it.
Hence, today's post is the recipe, and I hope you get to give it a go! I found it somewhere online but edited it enough that I don't think I'll bother posting the link.
~ Han's Smoked Salmon Quiche ~
1 batch of short crust pastry (see below if you need a recipe)
bunch of fresh spinach (4-6 leaves, chopped, de-stalked)
250g smoked salmon (that thinly sliced stuff)
10 leaves basil
salt & pepper
mozzerella cheese for on top
Beat together eggs, cream, salt and pepper in a bowl.
Roll out your pastry between two floured pieces of glad-wrap and press into your quiche dish. There's no need to blind-bake. Yay!
Lay half of the salmon in the bottom of the dish, on top of the raw pastry.
Chop basil roughly and scatter over the salmon, along with half the spinach.
Pour over 1/3 of the cream mixture.
Then the rest of the salmon, the remaining spinach, and all of the remaining cream mixture.
Scatter mozzerella cheese on last, cover the dish in foil and bake for 30mins on a low shelf in the oven.
Remove the foil, and bake for a further 30 mins so the cheese browns.
Serve warm or cold. De-lish!!
Short Crust Pastry
200g plain wholemeal flour
100g butter, chilled and cut into cubes
1/4 teas salt
50 - 60g water, chilled.
Place flour, butter and salt in food processor and wizz until it resembles breadcrumbs. Set it to a slightly slower setting and gradually pour the chilled water in until the mixture comes together in a ball of dough. Wrap in glad wrap and let sit in the fridge for 15 mins while you make the rest of the recipe.
I'd also like to to give a shout-out to Katie's (from the Chocolate Covered Katie blog) healthy icecream recipe!!! It was sugar free, based on bananas (yet not bananary) and SO FIRM!!! And just amazing.
See the recipe here.
Till next time!