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Smoked Salmon Quiche In Filo Pastry
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
For The Filo
- 8 sheets js filo pastry
- 25 gram(s) butter; melted (1oz)
- 75 milliliter(s) cooking oil
For The Filling
- 1 250 gram(s) tub ricotta cheese
- 4 medium size eggs; beaten
- 1 125 gram(s) pack smoked salmon trimmings
- 2 tablespoon(s) lemon juice
- 1 142 milliliter(s) carto single cream
- Freshly ground black pepper
- 1 tablespoon(s) dill; chopped
Directions
- Preheat the oven to 180 c, 350 f, gas mark 4.
- Lightly oil a 25cm 10 inch round dish.
- Lay one sheet of filo pastry keep the rest wrapped in cling film on the board and with a pastry brush, brush over with the melted butter mixture, then lay the piece of filo into the dish.
- Repeat until four sheets are in place.
- Mix together in a food processor, the ricotta cheese, beaten eggs, smoked salmon trimmings, lemon juice, chopped dill, black pepper and cream.
- Pour into the pastry case.
- Oil a further four sheets of filo laying two on top of the mixture and tucking in the edges.
- Scrunch the other two pieces of filo onto the top to make a crispy topping.
- Bake in the preheated oven for 35 minutes or until the filling feels firm to the point of a knife.
- Notes can be served hot or cold.
- Notes: a crispy variation of smoked salmon quiche.
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