Salmon & Mushroom Quiche
|Puff pastry||215 Gram (1 package)|
|Bacon slices||4 , crisply cooked and crumbled|
|Canned salmon||375 Milliliter, drained (1 1/2 cups)|
|Whipping cream||375 Milliliter (1 1/2 cups)|
|Ground nutmeg||1⁄4 Teaspoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Chopped parsley||30 Milliliter (2 tablespoon)|
Preheat the oven to 375Â°F (190Â°C).
Roll out the pastry on a floured board and fit the circle of pastry into the bottom and sides of a 9" (23 cm) pie plate.
Sprinkle the crumbled bacon on top of the pastry and then add the drained and flaked salmon.
Beat together the cream, nutmeg and eggs until frothy.
Pour this over the salmon and bacon in the pie shell.
Decorate the top with slices of fresh mushroom and fresh parsley.
Bake for approximately 35 minutes or until lightly browned on top.