Camembert & Smoked Salmon Quiche
	PASTRY   1.75 cups    plain flour   155 g    butter   1   egg yolk   2 tsp    lemon juice     FILLING   200 g    camembert cheese   6 whole    eggs   600 ml    cream   1 Tbs    dill   125 g    smoked salmon     1 Pastry: Sift flour into bowl; rub in butter. Add egg yolk and enough lemon juice to make ingredients cling together. Knead gently on lightly floured surface until smooth, cover, refrigerate 30 minutes. Roll pastry large enough to line a deep 23cm flan tin. If weather is hot and pastry is difficult to handle, roll pastry between 2 pieces plastic wrap or greaseproof or baking paper. Lift pastry into flan tin, gently ease pastry into side of tin; do not stretch the pastry or it will shrink during the cooking. 2 Use the rolling pin to trim the edges of pastry neatly. Place flan on oven tray for easier handling. Cover pastry with greaseproof or baking paper, fill the cavity with dried beans or rice. This is called "baking blind". Bake in moderately hot oven for 10 minutes, remove paper and beans carefully, bake pastry for about further 10 minutes or until golden brown; cool to room temperature. Cool the beans or rice; store in an airtight container for future use when "baking blind". 3 Filling: Remove rind from the camembert. Slice the camembert thinly. Place evenly into pastry case. 4 Blend or process the combined eggs, salmon, cream and dill until smooth. Pour into the pastry case. 5 Bake in a moderate oven for about 40 minutes or until set.   Servings: 8 Ready in: 1 hour and 30 minutes   Copyright © 2006, The Gourmet Saint