Quiche with Pastrami Salmon

The evenings are getting chillier and darker. Now we can finally lit lanterns in the garden. Chillier weather calls for heavier meals. We were expecting some company on Friday nights and after having had a peak in the fridge I decided to bake small quiches from the leftovers of the previous day. That was salmon pastrami and oven-baked tomatoes.

This is how to make the quiche dough for small quiches baked in muffins form, making 10-12 quiches. Alternatively you can bake a large pie:

90 g butter, 4 dl flour, dash of cold water

1 Pre-heat the oven to 200 C.
2 Mix the cold butter and flour in a kitchen aid or by hand. Add some water to make the dough smooth and even. You can also mix the dough by hand.
3 Let the dough rest in the fridge for 30 min.
4 Grease the muffin form/forms and thumb in the dough. Let rest again in the fridge for 15 minutes. Thumb in a greased muffins form.

Filling:
100 g raw-pickled salmon of salmon pastrami
6 cherry tomatoes baked in oven for 15 minutes with a dash of olive oil, thyme, sugar and salt
1 dl chopped chives
1 free range egg
0.5 dl full milk
salt and pepper
1 tbsp grated Parmesan

1 Mix in the egg and milk, add salt and pepper.
2 Put a half a tomato in each quiche, add some salmon and chives.
3 Pour in the milk mixture and sprinkle with grated Parmesan.
4 Bake for about 20 minutes.

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Smashed salmon pastrami ( the fish is first soaked in salt water, fry it quickly, turn in a mixture of peppers, coriander, cummin and anise seeds, refrigerate for a day or two)

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Oven-baked tomatoes

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