I’ve said it many times and I know there’s quite a few people who agree with me, Autumn is the best time of the year. Days are slightly shorter, the air has a touch of crispness to it and nature puts on a show of colour that easily leaves one without speech.
I also like Autumn for the abundance of root vegetables and how the colour of one’s cooking matches that of what’s happening outside. Take this divine salmon quiche as an example. Listen to this: lightly smoked, flaked salmon combined with rich sweet potato, baked to to perfection with mustard, thyme and black pepper. All of this held together by light and flaky pastry that crunches and crumbles as you bite into it. Yes, my friends, it’s only food, but it’s the food movies are made of!
I used a young (3 month matured) Gruyere in the quiche, because I didn’t want a strong flavour that would compete with the delicate salmon flavour. The sweet potato pieces that aren’t submerged in the cream and egg mixture, bakes to a sweet and sticky delight, which is great if you are like me, who enjoy different textures in my food.
Try this quiche and do it soon – it will not disappoint!