Brunch favorites inspire this original quiche
Dear SOS: We had the most amazing quiche at Campanile in L.A. It had salmon and caramelized onions. I’d love to add it to my brunch repertoire.
Dear Melissa: This recipe, from chef Mark Peel, is ideal for an autumn brunch.
It’s a satisfying and original combination of favorite morning flavors.
Total time: 1 hour, plus 2 1/2 hours chilling time
Servings: 6 to 8
1 3/4 cups flour
4 tablespoons unsalted butter, cut into 1/2-inch cubes
4 tablespoons chilled vegetable shortening
1/4 cup ice water
1. Sift the flour and salt into a large mixing bowl. Toss the butter and the shortening with the flour until the cubes are coated. Use your thumbs and fingertips to crumble the butter and shortening into the flour, lifting the pieces and letting them fall back down.
2. Continue until the mixture resembles coarse cornmeal. Add the water a little at a time, and stir just until the mixture comes together.
3. Gather the dough together and knead briefly on a lightly floured board until it forms a smooth ball. Chill at least 2 hours before rolling out.
4. On a lightly floured surface, roll the dough to one-fourth to one-eighth inch, large enough to fit a 10-inch pie pan.
5. Line the pie pan, trimming the edges so that an inch hangs over the edge of the pan. Fold the overlapping dough up onto the edge of the pie pan, and press the excess into the inside of the pan to make a flat, thick shelf, with the edge of the dough even with the rim of the pan. Refrigerate for 30 minutes.
2 medium white onions, finely chopped
3 cloves garlic, finely minced
1 tablespoon vegetable oil
Pinch of kosher salt
Pinch of sugar
1 heaping cup smoked salmon, flaked
2 cups heavy cream
Coarsely ground black pepper
2 tablespoons chopped chives
1. Caramelize the onions and garlic by cooking them in the vegetable oil with the salt and sugar in a medium skillet over low heat until golden brown, about 20 to 25 minutes.
2. Spread the onion mixture and the salmon over the bottom of the pie shell.
3. Beat the eggs in a bowl with the cream until blended. Season with salt and pepper. Pour over the onions and salmon, and bake in a 350-degree oven until puffed and browned, about 40 to 45 minutes.
4. Allow to stand for 10 minutes, then cut into slices. Sprinkle each slice with chives and serve.
Each serving: 513 calories; 12 grams protein; 26 grams carbohydrates; 1 gram fiber; 40 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 652 mg. sodium.
It's a date
Get our L.A. Goes Out newsletter, with the week's best events, to help you explore and experience our city.
You may occasionally receive promotional content from the Los Angeles Times.