Smoked Salmon and Chevre Quiche

I originally made this recipe with "Indian Candy" which is a somewhat derogative term for maple smoked salmon. However, this morning I found myself without. I did, however, have some sustainable smoked wild caught keta salmon on hand. If you want some veggies added, sauted spinach with nutmeg is a great addition.

I have used the pastry recipe that my mother used for years, however a butter based pastry recipe would be equally as good.

Indian Candy and Chevre Quiche:

Pastry:
2 Cups all purpose flour
1 t salt
1/2 cup shortnening
1/2 cup lard
1 egg
1 T white vinegar
2 T cold water

Sift flour and salt. Cut fats into flour mixture with pastry cutter. In a separate bowl, combine remaining liquids. Pour liquids over flour mixture and combine with fork until mixture just comes together. Pour out onto floured surface. Divide into two disks. Cover with plastic wrap and refrigerate until needed. Makes two pie crusts or one double pie crust.

Filling:
5 eggs
1 1/2 cups whole milk
1 cup sour cream or plain yogurt
2 T chopped chives
3 cups fresh baby spinach, wilted
1 shallot
1 T olive oil
1 clove garlic
1/2 t fresh nutmeg
250 grams smoked salmon
1 cup chevre
salt and pepper

Combine first three ingredients in the bowl of an electric mixer. Beat on high until well mixed. Saute shallots, garlic, salt and pepper in olive oil until soft. Roll out pie crust and fit to spring-form pan and chill for 20 min. Crumble the cheese, and salmon onto the chilled base of a pie crust.

Pour egg mixture over the crust. Cook in 400 degree oven for approximately 35- 45 minutes, or until centre is puffed and set.