Smoked Salmon, Cream Cheese and Pumpkin Quiche
Smoked salmon, cream cheese and pumpkin are encased in a flaky, buttery crust for a delightfully scrumptious treat.
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INGREDIENTS
Crust
| Unsalted Butter, cold | 115g |
| Salt | 3g |
| Plain Flour | 200g |
| Egg | 50g |
| U.S. Permeate | 15g |
Quiche Filling
| U.S. Cream Cheese | 114g |
| Whipping Cream | 250g |
| Black Pepper | 1g |
| Eggs | 160g |
| Salt | 1g |
| Smoked Salmon | 80g |
| Pumpkin, roasted and chopped | 80g |
| Red Capsicum, finely chopped | 40g |
| Green Capsicum, finely chopped | 40g |
PREPARATION
Crust
- Mix butter into plain flour, permeate and salt until mixture resembles coarse crumbs.
- Add in egg and mix till a dough is formed. Wrap with plastic wrap and place in chiller for 30 minutes.
- Roll out the dough to 3 mm thickness and mold onto quiche mold with each dough weighing approx. 36g.
Quiche Filling
- Mix cream cheese and whipping cream together till smooth.
- Slowly whisk in the eggs with the salt and black pepper to form the quiche filling.
- Place pumpkin, smoked salmon, red and green capsicums into each quiche mold.
- Pour approx. 60g of quiche filling into each quiche mold.
- Bake at 180˚C for about 40 minutes or until golden brown.
Makes 7 quiche.
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