The Asian Food Channel host shares an “all-day breakfast” recipe inspired by her childhood in Italy
Photos: Asian Food Channel
Yield: 6 servings
Ingredients
Quiche
• Nonstick cooking spray
• One 9-inch homemade or store-bought pie crust
• 5 large or 6 medium eggs
• ¼ cup heavy cream
• ¼ cup whole milk
• 1 tbsp chopped fresh chives
• Kosher salt and freshly ground black pepper
• ½ cup grated Gruyere
• 225g smoked salmon
• 2 tbsp fresh dill fronds
Salad
• 4 cups baby arugula, washed and dried
• 1 ½ tbsp olive oil
• 2 tsp Champagne vinegar
• A few fresh dill fronds
• Kosher salt and freshly ground black pepper
Special Equipment
• Nonstick 9-inch tart pan
• Dry beans or uncooked rice
Method
- For the quiche: Preheat the oven to 200°C. Place a nonstick 9-inch tart pan on a baking sheet.
- Press the pie crust in the tart pan. Remove any extra crust around the edges, tuck the dough under slightly, and place a piece of aluminum foil on top of the crust. Pour in some dry beans or uncooked rice to weigh it down. Bake the crust for 10 minutes.
- Remove the pan from the oven, lift off the foil with the dried beans, and return the pan to the oven. Bake until the pie crust begins to color, about 10 minutes more.
- In a large bowl, whisk together the eggs, cream, milk, chives and a sprinkle of salt and pepper. Pour the egg mixture into the cooked pie crust and top with the Gruyere. Bake the quiche until the top is lightly golden brown and the eggs are fully set, about 15 minutes. Let cool for about ½ hour.
Cut the quiche into quarter pieces. Top each slice with a piece of smoked salmon and a little dill. - For the salad: Toss the arugula with the olive oil, vinegar, dill, salt and pepper in a medium bowl. Pile the salad right in the center of the tart.
Laura Vitale
Known for her fresh spins on classic recipes, Italian American television host and YouTube personality Laura Vitale will inspire you with her seasonal yet simple creations.
Catch her on Simply Laura Season 2, which premieres 16 Apr on Asian Food Channel (Starhub Ch 435); Sundays at 10.30am and 8.30pm.
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