Brie and Smoked Salmon Quiche: I don't want any more surgery pie
I loved the movie "Waitress" and particularly enjoyed seeing the pies and the combinations of ingredients in the pies.
I watched the movie a few days before having surgery in my battle against breast cancer. I decided to try to make a quiche
along the lines of "Bad Baby Pie". My version has brie cheese and smoked salmon to make it kosher. I hope you enjoy it also.
- 1 partially baked 11-inch quiche shell, see below
- 1/2 pound thickly sliced brie cheese
- 4 ounces cubed smoked salmon
- 4 eggs
- 1 1/2 cups half and half cream
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Preheat oven to 450°F.
Sift together the flour and salt. Cut the butter into large pieces and add to the flour and salt in the bowl
of a food processor fitted with the metal blade (alternatively you can do this with two knives or a pastry blender).
Pulse the processor until the butter is the size of green peas. Add the ice water while the processor is running and continue
to pulse the processor until the dough forms a ball, adding an additional tsp. or two of water, if needed. Wrap
the dough in plastic wrap and refrigerate for at least an hour. Roll the dough between parchment paper and line an 11 inch quiche pan.
Form a fluted edge on the pastry. Prick the bottom with a fork, line with parchment paper
weighed down with pie weights, dried rice, or beans. Bake for 10 minutes. Remove the paper and weights, and prick the bottom again.
Bake another 6-10 minutes until the bottom of the shell is a light brown color. Remove from the oven and cool slightly.
- 1 1/2 cups all purpose unbleached flour
- 1/2 tsp. salt
- 1/2 cup chilled butter
- 1/3 cup ice water
Lower the oven temperature to 400°F.
Place the brie in a spoke-like fashion on the bottom of the shell. Add the smoked salmon on top of the brie. Mix
the eggs, cream, salt, and pepper in the food processor until foamy. Pour on top of the smoked salmon. Bake for 15 minutes.
Lower the oven temperature to 325°F. and bake an additonal 40 minutes or until a knife inserted in the center comes out clean.
Serve warm with a green salad. Serve with wine or dry hard cider.