Red Onion and Smoked Sal­mon Quiche

StarMetro Edmonton - - SPORTS -

Serves 4 to 6 In­gre­di­ents

• 1 1/4 cups (190 g) un­bleached all-pur­pose flour

• 1/2 tsp bak­ing pow­der

• 1/2 tsp salt

• 6 tbsp (80 g) cold un­salted but­ter, cubed, for crust

• 1/4 cup (60 ml) cold wa­ter

• 4 small red onions, thinly sliced

• 1/4 cup (55 g) but­ter, for fill­ing

• 2 tbsp (30 ml) cider vine­gar

• 6 eggs

• 1/2 cup (125 ml) milk

• 1/2 cup (125 ml) 35% cream

• 1/2 tsp thyme, chopped

• 1/2 cup (125 ml) sour cream

• 5 oz (140 g) smoked sal­mon

• 3 cups (75 g) lamb’s let­tuce

Direc­tions

1. With the rack in the low­est po­si­tion, pre­heat the oven to 400F (200C).

2. In a food pro­ces­sor, com­bine the flour, bak­ing pow­der and salt. Add the but­ter for the crust and pulse a few sec­onds at a time un­til it forms pea-sized pieces. Add the wa­ter and pulse again un­til the dough just be­gins to form. Re­move the dough from the pro­ces­sor and form into a disc with your hands.

3. On a lightly floured work sur­face, roll out the dough to line a 10-inch (25 cm) quiche plate. Fold in the ex­cess dough, press­ing well, to dou­ble the sides. Re­frig­er­ate for 30 min­utes or freeze for 15 min­utes.

4. Mean­while, in a skil­let, soften the onions in the but­ter for the fill­ing. Add the vine­gar and cook for about 2 min­utes or un­til com­pletely dry. Let cool.

5. In a bowl, beat the eggs with the milk, cream and thyme. Add the cooled onion mix­ture and stir. Sea­son with salt and pep­per. Pour into the crust. Bake for about 40 min­utes or un­til the quiche is golden brown.

6. Cut into wedges. Serve with the sour cream, smoked sal­mon and let­tuce.

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