Salmon & Mushroom Quiche

Pie Dough

Ingredients:
130g all purpose flour (can also use pastry or cookie flour)
20g shortening
70g cold butter - diced
Cold water as needed
A pinch of salt

Instructions:

1. Preheat the oven to 180C.
2. Sift flour into a mixing bowl and add salt. Rub the fats into the flour until it resembles coarse breadcrumbs. Add a tablespoon of water to the mixture and gently knead until a soft dough ball forms. Cover with a plastic wrap and refrigerate for 10 minutes.
3. On a lightly floured surface, roll out the dough into a circle with a diameter of 10 inches. Line an 8 inch tart pan with the pastry. Press down into corners and sides. Trim the edges and prick the pastry base using a fork.
4. Blind bake for about 10 minutes.

Salmon Filling

Ingredients:
1 yellow onion - finely sliced
1 tbsp butter
2 eggs
150ml cream
1/2 cup grated cheese - more if you like
About 50g salmon fillet - thinly sliced
Salt and pepper to taste

Instructions:

1. Preheat the oven to 180C.
2. Melt butter on a frying pan over medium heat. Add the onion and cook until caramelized (translucent and a bit brown) while constantly stirring.  Remove from the heat, transfer the onion into a clean bowl and set aside.
3. Using the same frying pan over medium heat, add the mushrooms and cook until the moisture slightly dried out. Set aside.
4. Whisk eggs and cream in a medium bowl. Lightly season with salt and pepper. 
5. Spread the onion and mushroom onto the cooled pastry case. Scatter the salmon slices on top and sprinkle with grated cheese. Gently pour the cream over the filling.
6. Bake for 20 minutes until golden brown and the filling set.