Since I am a fan of smoked salmon, and I thought I should try something other than my standard quiche Lorraine, this appeared to be a good choice. As usual, I stuck to my trial and tested tart pastry. As mentioned by the originator, this quiche probably only appeals to someone who likes smoked salmon, as the taste is quite heavy.
Enough filling for a 9-inch quiche
2.5 tablespoons sour cream
15 fresh spinach leaves
100 grams smoked salmon
100 grams grated cheddar
Dried dill, rosemary, thyme, oregano and black pepper
Salt to taste
1) Blind bake the quiche tart at 205C for 20 minutes covered and additional 10 minutes uncovered.
2) Let cool and prepare the filling by cracking the eggs and beating together with sour cream. Add salt and ensure it is mixed well.
3) Line the bottom of the quiche tart with the spinach leaves, then, distribute the smoked salmon evenly on top of the leaves. Then on top of that, sprinkle the grated cheddar.
4) Add dried rosemary, thyme and oregano as desired.
5) Transfer the tart into the oven rack, and fill it up with the egg mixture. Then add the black pepper and dill.
6) Bake tart at preheated oven at 180C for 15 to 18 minutes until egg mixture is puffed up.
I supposed my tart was not as deep as the originators as I skipped the cream cheese and cut down on the smoked salmon, and still pretty much filled it to the brim. This is a delicious treat but probably not for someone who is calorie counting.