New Year, New Menu! L’Shana tova! Start 5779 off right with this Rosh Hashanah-ready dish from The Classic Catering People.
Smoked Salmon and Spinach Quiche
Ingredients
Ingredients for crust:
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 4 oz. butter
- 1 egg lightly beaten
- 2 tbs. water ice cold
Ingredients for filling:
- 4 oz. smoked salmon hot, crumbled into flaky bits
- 1 tbs. olive oil
- 1 large shallot diced
- 4 oz. baby spinach
- 4 large eggs plus 2 large egg yolks
- salt to taste
- pepper to taste
- 1 cup heavy cream
- pinch nutmeg
Instructions
Instructions for crust:
- In a small mixing bowl, combine flour and salt.
- Using fingers, briskly massage butter into flour making pea-sized clumps.
- Make a well and add in egg and water.
- Stir mixture creating a messy dough.
- If mixture seems too dry, add a tiny bit more water.
- Scoop clumps together and press them into a ball.
- Flatten dough into a thick disk, wrap in plastic and refrigerate for at least 45 minutes.
- On a lightly-floured surface, roll chilled dough into a circle about 1 inch larger in diameter than the tart pan.
- Gently transfer the crust to the tart pan and press in.
- Fold overhanging edges inward and into the crust, reinforcing and making crust thicker.
- Crust should be solid, not eggshell-thin. Put tart shell back into refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Prick the tart shell all over with a fork, then line it with foil or parchment paper (cover the sides and edges too) and fill the bottom with beans or other weights to keep it from rising.
- Place tart on a rimmed baking sheet to protect against dripping and bake for 30 minutes until lightly golden.
- Remove from oven, peel off foil lining and remove weights.
Instructions for filling:
- While crust is cooking, make filling.
- In a medium-sized skillet, heat olive oil over medium heat until it simmers.
- Stir in shallot and cook until lightly brown.
- Add spinach and a pinch of salt and cook until spinach is nicely wilted.
- Remove from the heat.
- In a mixing bowl, whisk together eggs, egg yolks, 1/2 teaspoon salt, a couple of grindings of black pepper, cream and nutmeg.
- Place quiche crust back on rimmed baking sheet.
- Spread spinach mixture into crust and sprinkle crumbled salmon evenly on top.
- Gently pour egg mixture over filling the crust.
- Carefully transfer quiche into 350 degree oven.
- Bake for about 45 minutes, until quiche is puffed and the center is set.
- Cool on a wire rack for at least 15 minutes. Serve warm or at room temperature with a light salad.
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