Try this Smoked Salmon Quiche in Filo Pastry recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (39g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 158 (99%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 19.2mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Calories per serving: 159
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