Salmon Quiche:

Preparation and steps ~

1: available one ready-made puff pastry , or self made.

( it is more handy to get a ready -made puff pastry as it is usually more crispy even self-made is not difficult )

~take out the dough, remove the wrap and cut the dough crust into half, each about 280 g ..

3- flatten the dough slightly with hands, roll it out with a rolling pin on a lightly floured surfaceuntil large enough to cover the prepared pie dish.

- place the pie pastry onto the pie dish, cut off any excess pastry, press around the rim,

use folk to poke holes on the dough.

Self- made ~

A- pie crust ( one double - crust 8 1/2 or 9 inch pie )

1- 3 cups of all purpose flour.

2- 1 tsp salt

3- 2 tbsp sugar

4- 1/2 cup unsalted butter ( chilled, use a cutter to slice into small pieces )

5- 1/2 cup of shortening

6- 1/2 ..3/4 cup of ice water

Steps…

1- in a large bowl, combine flour, salt and sugar.

2- cut in butter and shortening and use hands to combine until mixture resembles coarse crumbs.

3- put in water, a tablespoon at a time, lightly mix by hand until mixture forms a ball…

4- use a spatula to press on the dough crumbs a few times, no kneading.

5- wrap the dough in plastic wrap and refrigerate at least 30 minutes or more before use.

2: Fillings..

-salmon slices few (how many optional) best salmon belly, salt, pepper and corn flour slightly marinate for 5-10 minutes

3: smoke salmon slices few as desired

4: cheese grated ( grated cheddar cheese) at random

5: white onions and spring onion some , shredded

6 :1/2 cup of half and half milk and cream and 4 eggs all beaten together, add salt and pepper to taste

7: preheat the oven 350 F , bake the bottom of the batch for five minutes.

8: first put cheese crushed on the slightly baked bottom, add salmon pieces, onions, then spread the grated cheese, smoke salmon slices , beaten eggs with milk all over and set even

9 : place the second dough crust over the filling, trim excess and press edges with tine of a folk to seal.

10 : cut lines in the top to allow steam to escape , brush the pie crust with egg wash, use folk to poke holes on the dough.

11 : bake 350F for 35- 45 minutes until set and crispy , golden puffed

***( turn position of tray half way through baking for more even golden brown color )

Finally cool pie to warm before serve, about 10-15 minutes.