Salmon Basil Quiche

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Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch quiche pan. Cover sides also.

Preheat oven to 400 F.

Filling:

6 ounces cooked salmon

5 large eggs, room temperature

1 cup cream

1/2 cup goat cheese, crumbles

1/4 cup red onion, finely chopped

1/4 fresh basil, chopped

1 teaspoon wholegrain mustard

1/4 cup fresh parmesan cheese, crated (garnish)

Salt and black pepper

Whisk eggs, cream and mustard to fully combine. Season well with salt and black pepper. 

Arrange salmon, red onions, basil and goat cheese crumbles in pastry shell. Pour egg mixture into pastry shell. Season with salt and black pepper.

Bake 40 to 50 minutes or until set.

Sprinkle extra parmesan cheese on top. Allow to rest for about 10 minutes before serving.

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