Smoked Salmon Quiche
|Eggs||3 , lightly beaten|
|Cream||2 Cup (32 tbs)|
|Smoked salmon||8 Ounce, finely sliced|
|Ground nutmeg||1 Pinch|
Place flan ring on a greased baking tray.
On lightly floured board roll out pastry about 1-inch larger than flan ring.
Place over and ease into ring, pressing into fluted sides.
Take care not to stretch pastry or it will shrink away from the sides.
Trim off pastry by rolling a rolling pin over top.
There should be little surplus pastry.
The flan case may be brushed with a little egg white if desired, as a precaution against filling seeping through.
Combine eggs, cream, egg yolk, nutmeg, salt and pepper.
Strain into flan case.
Cover custard with slices of smoked salmon and spoon a little of the custard over them.
Bake in a hot oven (400°F.) for 10 minutes, reduce temperature to moderate (350°F.) and bake a further 15 minutes or until custard is set and golden.