beaten 1/2 cup mayonnaise 1/2 teaspoon ground white pepper 1/2 cup grated Parmesan cheese 4 1/2 ounces Brie -- cubed 1/2 teaspoon dried Italian herb seasoning Place Canadian bacon slices, slightly overlapping, around the side and the bottom of a 9 inch deep-dish pie plate coated with cooking spray. Set aside. Combine eggs, mayonnaise, pepper, Parmesan cheese, Brie, and Italian herb seasonings. Pour into pie plate and bake at 375 degrees for 30 minutes. After 15 minutes of baking, place foil over bacon to protect from overcooking. Yields 6 to 8 servings.
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Smoked Salmon Quiche with Alexandra Stewart
The world of baking is precise and rigid, which is why I've tended to steer clear of it. The humble quiche however is one of the few baked goods that can be 'eyeballed' as Canadian born musician Alexandra Stewart explains to me. The dough is about the 'feel' and the fillings are up to you. If you're thinking of baking, or love quiche, Alex's recipe is homey, warm and amazing!
Alex's basic pie crust starts with 1.25 cups of A.P. flour 1 stick of butter (cut into small pieces) 1 cup of cool water
From here you'll see that Alex 'eyeballs' the recipe and goes based on feel, more water if too dry, more flour if too wet. You'll want to clump it into a ball and refrigerate it for about 20 minutes, this keeps the butter from melting, yielding flakier dough.
Roll out the dough and line a pie pan (like Alex does) she then pops the dough in a 375º oven for 10 minutes to set the crust before adding the fillings.
For the filling:
Finely chop 1 shallot and saute it in 1 tbsp of butter beat 4 eggs in a bowl with 1.5 cups of crème fraîche.
Remove the pie from the oven, and line the bottom with the sautéed shallots. On top of them add small piece of smoked salmon and some grated gruyere cheese. Now add the egg, crème fraîche mixture. Top that with more cheese, chives and more smoked salmon. Pop it back in the oven and bake for 35-45 minutes. Enjoy hot, cold or room temp!
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