Treat yourself to some smoked salmon quiche as you host this Sunday's family brunch.
|.5||(397 g) Package Tenderflake® Puff Pastry, thawed in the refrigerator overnight|
|7 oz||(200 g) Smoked salmon, chopped|
|1 tbsp||(15 mL) Dijon mustard|
|1 cup||(250 mL) Whipping cream (35%)|
|4||Green onions, chopped|
|2 tbsp||(30 mL) Chopped fresh dill|
|Salt and pepper|
PREHEAT oven to 375°F (140°C).
ROLL out puff pastry on a lightly floured surface to a 10” (25 cm) round. Gently transfer to a 9” (23 cm) tart pan. Trim excess dough from around edge of tart pan leaving ½” (1 cm) overhang. Gently crimp edge with your fingers. Prick tart shell all over with a fork.
SPREAD salmon over the bottom of the tart. Whisk together remaining ingredients and pour over salmon. Bake in preheated oven for 25-30 minutes or until lightly brown and egg has set in the centre of the tart.
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