Ah yes, more salmon! This time it is the cold-smoked salmon baked in a quiche with goat cheese, fresh chives and dill.
Fresh sniped dill added to the custard.
Pour the herbed mixture of eggs and cream over the goat cheese and salmon layered in the crust.
I use my Le Creuset Enameled Cast-Iron Tarte Tatin pan for making quiche as well as tarte tatin. This is a great pan!
My ratio for quiche custard is:
- 5 whole large eggs
- 2 1/2 cups of warm light cream
- 1 T flour
- salt and pepper
I beat this with an electric hand mixer.
Bake at 350 for about 1 hour (maybe a little longer).
Uh, oops. How did that get in here?
I’m keeping no secrets from you: I used Trader Joe’s Baking Spray with Flour and Pillsbury Pie Crust 🙂
P.S. Happy Pi Day! 3.14.2008
My egg pie is a tribute to this mysterious and most important mathematical constant known as pi: 3.141592653589793238462643383279502884197169399375105820974944592307816406286208998628034825342117067982148086513282306647093844609550582231725359408128481117450284102701938521105559644622948954930381964428810975665933446128475648233786783165271201909145648566923460348610454326648213393607260249141273724587006606315588174881520920962829254091715364367892590360011330530548204665213841469…it’s an irrational and transcendental number that never terminates…
Pi Day has an official website: www.piday.org
Pi Palindrome: I PREFER PI
Did you know Albert Einstein was born on Pi Day 1879?
Stuffed Chicken Breast
With Spinach, Mushroom, Leek, and Goat Cheese
Mushroom Cognac Cream Sauce
- Goat Cheese
Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.
Mushroom Cognac Cream
Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.
Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette
Stuffed Chicken Breast, Mushroom Cognac Cream
Rice Pilaf with Fresh Herbs
A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.