Follow up recipe #2 from my Food Costing PAII webinar
-Makes 3 quiche/tarts
1 qt Heavy Cream
9 egg yolks
3 whole eggs
2 Tb. Fresh Dill chopped
-whisk together with
fresh ground pepper and 2 tea kosher salt
- 12 oz. + (6 oz. reserved for garnish) Smoked Salmon, slice the slices in 1 inch strips (recommend either home smoked salmon or Ducktrap Farms, inexpensive smoked salmon loses more flavor when cooked. This is also a good recipe to use with hot smoked salmon or smoked trout or mackerel.
- 18 oz. Goat Cheese (other cheeses can be substituted, cheddar, blue cheese etc., particularly good with smoked gouda)
- 2 lbs. broccoli florets
Roast broccoli at 400 degrees, toss with pure olive and roast for 20-25 minutes or until the edges turn dark, if the edges start to get crispy remove immediately. Crispy over roasted broccoli is a little bitter
Let cool and distribute evenly in par baked pie shells, crumble goat cheese evenly over the broccoli, pour egg filling over the top of the vegetable and cheese (make sure to whisk filling first as the dill has a tendency to settle)
Bake at 325 for approx an hour or until a knife comes out clean an inch in from the edge and the middle is firm but not solid.
Let cool on a wire rack. Tart stores well up to 5 days in the refrigerator and can be portioned or left whole and frozen. If freezing wrap as air tight as possible as it can pick up freezer oders. Keeps well frozen up to 3 months.
3 Pre-made quiche shells parbaked
Pie Crust (Pâte Brisée)
- 5 cups all-purpose flour, plus extra for rolling out the crusts
- 1 lb. unsalted butter, very-cold, cut into very small cubes
- 1 teaspoon kosher salt
- 6 to 8 Tbsp ice water
- 1 tea dried dill
- 1 tea dried thyme
- 1 tea dried basil
In a food processor, pulse the flour, dried herbs, salt and butter until small pebbles/crumbs form.
The next step can be done by hand or by mixer with a paddle attachment. Add the water and knead dough until cohesive, do not over mix! Refrigerate until ready to roll out and then parbake and cool before adding the savory tart mixture.
For those who need a bit more information about mixing a good dough, a good explanation can be found here: http://simplyrecipes.com/recipes/perfect_pie_crust/
Garnish with smoked salmon, fresh dill and Creme Fraishe or Honey Dill sour cream (1 cup sour cream + 1 tea honey + 1 tea fresh chopped dill, S+P to taste)