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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 7 -8 ounces puff pastry
- 34 lb fresh salmon fillet, finely chopped
- 14 ounces swiss cheese or 14 ounces gruyere cheese, grated
- 2 14 cups plus 2 tablespoons whipping cream
- 3 eggs
- 3 egg yolks
- 34 teaspoon salt
- 34 teaspoon grated nutmeg
- 14 teaspoon ground red pepper
Method
- Preheat oven to 325 degrees.
- Roll puff pastry out on lightly floured surface to thickness of 1/4 inch.
- Press firmly into 10x2-inch quiche pan, trimming excess dough from rim.
- Arrange salmon in bottom of shell.
- Add cheese, filling evenly to top.
- Combine cream.eggs,egg yolks,salt nutmeg and pepper in large bowl and blend on low speed of electric mixer 10 minutes,making sure mixture does not froth; pour into shell.
- Set pan on baking sheet and bake until center is set, about 1 1/2 hours.
- Serve immediately.
