Red Onion and Smoked Salmon Quiche
Red Onion and Smoked Salmon Quiche
Instructions
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1
With the rack in the lowest position, preheat the oven to 400°F (200°C).
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2
In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few seconds at a time until it forms pea-sized pieces. Add the water and pulse again until the dough just begins to form. Remove the dough from the processor and form into a disc with your hands.
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3
On a lightly floured work surface, roll out the dough to line a 10-inch (25 cm) quiche plate. Fold in the excess dough, pressing well, to double the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
Red Onion and Smoked Salmon Quiche
