Lammas Quiche

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From Elsie’s friends, Evelien, Eleanor and Andy in the Netherlands comes this wonderful recipe :

Lammas Quiche

with corn, smoked salmon and chives

7 ounces of plain white flour

1/2 cup water

3 ounces butter

Pinch of salt

For the filling:

10 1/2 ounces of dried peas or beans for "blind" baking

5 ounces of fresh corn grain, straight from the cob

Butter

Freshly ground pepper

Salt

Nutmeg

8/10 cup milk

8/10 cup cream

3 eggs

2 egg yolks

2 tbsp chopped chives

5 ounces smoked salmon in slices

3 ounces of grated cheese

Preparation:

Mix all ingredients for the dough and knead thoroughly. Let the dough rest under a cloth on a cool, dry and draft free

spot. Dust your working space with some flour and roll the dough to 3/4 inches thickness.

Butter a 10 inch pie dish with a minimum height of 1 inch and dust this also with flour.

Cover bottom and sides with dough and press down slightly. Let a bit of dough hang over the sides and set a bit of dough

aside for finishing touches.

Heat the oven to 338 degrees Fahrenheit. Cover the dough with aluminum foil and fill with the dried peas or beans.

Bake the dough `blind´ for about 15 minutes.

Take from the oven and let cool. Remove the foil with the peas and check the dough for holes. If necessary use the

remaining dough to fill these. Cut off the excess dough outside of the dish.

Make the filling:

Freshen the corn grains under the cold tap and soften them by boiling them in unsalted water for 20 minutes.

Again freshen the corn and drain them well.

Melt a small pad of butter in a pan and add the corn grains. Season with freshly ground pepper.

Boil the milk and cream with 1 ounce of butter. Season with a dash of nutmeg, freshly ground pepper and salt.

Beat the eggs and yolks in a bowl. Mix the cream with the eggs, stirring slowly. Sieve this mixture and let cool slightly.

Now add the chives.

Cut the smoked salmon slices in thin strips. Mix the salmon, corn and half the grated cheese and fill the pie.

Then put in the egg-cream mixture and cover this with the rest of the cheese. Bake the quiche for 45 minutes on 302

degrees Fahrenheit. Serve with a fresh salad.

Serves: 6

For the dough: