Recipe Review - Hot Salmon Quiche - p19 Festive Flavour

[cecilia]

The way this recipe was written up had me drooling, so I was enthusiastic to try it.

I am not experienced with pastry so I did my best to follow it closely and accurately, using chilled water, putting pastry into freezer etc.

I made the recipe twice, but found that there was too much pastry relative to the amount of filling, and the pastry did not cook properly.

Knowing this the second time I allowed extra cooking time, but still the same issue with the added problem of more dried out filling.

I am definitely missing something in the making of this dish.  If looks wonderful but because of the crust problem, it wasn't appreciated by my family as I thought it would be.  

[judydawn]

Cecilia, for some reason the pastry quantity is double that of the shortcrust pastry recipe in the EDC.  Why would that be I wonder and if it was halved, would this recipe then be successful.  The filling does sound nice - no complaints with that?

[cecilia]

No, JD, it was all beautiful but just out of proportion - I think that's why it didn't cook properly.

[JulieO]

What book is this out of please. 

[cecilia]

Festive Flavour - it's a splendid little book - nearly out of print, so hang on to it it you have one.

[JulieO]

Thanks Cecilia, yes I have 2 copies actually, will have to have a closer look at the book I think.  

[classmyth]

I made this quiche today, and based on your comments above, I halved the pastry recipe for my 24cm quiche dish, and it has turned out brilliantly!