Salmon and Spinach Quiche (aka "Quiche So Good, She'll Pretty Much Have To Put Out")
The other night I had my favorite dining companion, Zahnnie, over for dinner because, well, we're the only two single people left in our social group and everyone else was on a hot dinner date. Well, I know I was definitely hoping to get some that night, but Zahnnie just wasn't in the mood. But then I busted out this quiche... and let's just say that it was so good, she pretty much had to.
Ingredients:
1 sheet frozen puff pastry
1 8-oz package frozen spinach
1 can smoked salmon or 1 pkg smoked salmon
1 cup grated Seriously Sharp cheddar cheese
2-3 large eggs
4-5 tbsp heavy cream
salt (to taste)
pepper (to taste)
Defrost the puff pastry sheet for 1 hour until it's nice and pliable. Preheat your oven to 400 degrees, and then slap the puff pastry into a pie pan. Poke the dough with a fork before shoving it in the oven for 17-20 minutes. Meanwhile, defrost the spinach in the microwave and pat it dry with a paper towel (lest you get a drippy quiche mess, which would be referred to as douche). Cut up the smoked salmon into bite sized pieces (reserving some for snacking alongside a nice glass of wine whilst the quiche is baking). Whip the eggs and heavy cream until they are well blended. Once the puff pastry is done pre-baking, remove from the oven, sprinkle in half the cheese (to make a nice cheesy base), then add in spinach and smoked salmon. Toss the remaining cheese on top for a delicious crusty-top effect, then pour in the whipped egg mixture. Shove it all back in the oven and bake for 30 to 35 minutes until the center is mostly set. Leave it all alone for 15 minutes (I know, it smells good and you're all hungry and worked up from the smoked salmon, but think of it as foreplay... a set quiche is just better), then cut a huge wedge out of it and cram it into your quiche-hole.
Zahnnie's Wine Recommendation
Go for a crisp white, something nice and refreshing. Something well-oaked. Trust me, the quiche will be oily enough that after just a bite of it, the oak flavor of the wine will absolutely disappear on your next sip. I went with a Vidal Reserve from West Virginia, aged in oak 18 months. A California Chardonnay, as much as I loathe them in general, would actually pair with this really well also. Just trust me, the oak will disappear when you have the cheese and spinach and fish on your palate.
Chef's note: To be fair - I was a bit heavy-handed with the cream last time and that probably contributed a bit to the oiliness... though the rest of the ingredients certainly don't want for their share of grease or anything --Ubernerd 15:23, 18 September 2008 (EST)
