Salmon quiche

Ingredients (serves 4)

For the pastry:

• 100 g flour
• 100 g butter
• 100 g quark
• some salt

— or —

• Get some fillo pastry at the supermarket. This gives a slightly different result, but can serve just as well.

For the filling:

• 1 small can of salmon
• 3 eggs
• 1/8 l single cream
• 4 slices of pineapple (from a can), cut into pieces
• 200 g mild cheese (e.g., mild Cheddar or Gouda), in small cubes
• 1 tbsp fresh parsley, chopped

Preparation

1. Make the pastry by thoroughly mixing the ingredients until a supple dough results. Rest for 1 hour in the fridge. (If you use the fillo pastry, defrost the sheets.)
2. Meanwhile, prepare the filling. Drain the salmon and remove any grates. Whisk the eggs with the cream, then mix together with the salmon, cheese cubes, pineapple pieces, and parsley. Preheat oven to 225C, 440F.
3. Cover the bottom and sides of a pie form of about 22 cm (9 in) diameter with the pastry or fillo pastry, then add the salmon/cheese mixture.
4. Bake for app. 45 minutes in the oven, or until golden.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03