Have you ever experience not knowing what to eat for breakfast ??? We do, coz eating out for breakfast most of the time can be boring, though Ipoh is famous for hawker food and dim sum :p I told Wild Boar, places would be crowded on Labor Day so we will eat in ...well , savory quiche would be great...don't you think so ? :) I baked this for our breakfast ! and this was made the night before Labor Day. This is better than eating noodles for a change and get to sleep in late. All I have to do is warm them in the oven and it will be as fresh as just baked the morning itself. I used local dill which is fragrant and it gives the quiche a pleasant and nice aroma. Goes well with the salmon . The star of this quiche is...yea the caramelized onions !!! Every bite tasted of the caramelized onions...mmmm yummy ! I never knew that it can be that delicious...anyway great combo...the caramelized onions, cheddar cheese, salmon and of course the fresh dill and a dash of black pepper.....one word to describe this....HEAVENLY !
A very complete breakfast and we skipped lunch and had an early dinner.....you can cut the salmon into cubes or slices, seasoned with black pepper and a pinch of salt if desired Cut red onions into cubes and caramelized them in a skillet. You can use cheddar cheese or cheese of your choice and for Wild Boar sake ( you know...this WB is a carnivor...grrrr ..), I added in some bacon chips ..lightly fry in a skillet so as to remove the fat from the bacon :p Added in some garden planted local dill ( love the smell of these local dill...great fresh herb to add to bread dough ) No complaints from us both..I have my salmon and he has his bacon.......last pour in the egg, milk and cream mixture......ooo lala.....rich and delicious.....don't worry eat first and sweat out later....LOL! The crust....is Páte Brisée from Martha Stewart 's Pie & Tart. Love everything in her book and a good book to have :)
Caramelized Onion & Salmon Quiche
10" dia. quiche pan
Click here for Páte Brisée
1/2 recipe Páte Brisée
2 red onions - diced - caramelized
( heat oil in a skillet over medium. Add diced onions and cook over medium low, stirring frequently until brown and caramelized )
1 piece salmon fillet - cubed or sliced
bacon chips - lightly fried to remove fat * optional
1/2 cup milk
1/2 cup heavy cream
2 large eggs plus 1 large egg yolk
coarse salt and freshly ground black pepper
1 sprig of dill
1 1/2 cup grated Gruyére cheese or cheddar cheese
On a lightly floured surface, roll out dough to a 14 " round, about 1/8" thick. Fit into a 10" round fluted tart pan with a removable bottom, gently pressing dough to fit. With a small knife or rolling pin, trim excess dough flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 375F or 180C . Line shell with parchment, and fill with pie weights or dried beans. Bake until crust is beginning to brown at edges, about 25 minutes. Remove parchment and weights, bake until bottom of crust is dry, but not yet golden brown, 5 to 10 minutes more. Transfer shell to a wire rack to cool slightly.
Meanwhile, make the filling of your choice, then prepare the custard : In a medium bowl, whisk together milk, cream, eggs and yolk until combined, and season with salt and pepper.
Sprinkle half the cheese evenly over bottom of crust. Sprinkle with filling ( caramelized onions, salmon cubes and bacon chips and dill ) , then top with remaining cheese. Carefully pour custard over cheese. Bake until just set in the center, 30-35 minutes. Transfer to a wire rack to cool at least 10 minutes before serving. Serve warm or at room temperature.
Have a wonderful day to all
the sun is shining bright and I am happy :)
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