1 - pie shell, 9-inch deep dish unsweetened
1½ tsp - canola oil
½ tsp – garlic, pureéd
1 cup - yellow onion, diced
8 slices - smoked salmon
½ cup - mozzarella and cheddar, shredded
½ cup - double cream brie, diced
6 - eggs
½ cup - buttermilk
Pre-bake the pie shell for 8 minutes at 350F. Cool to room temperature.
In the meantime, heat oil in a small pan on medium-high heat. Add garlic and onion and sauté until the onions are translucent. Cool to room temperature.
Once the pie shell is cooled, fill it with the cooled onion and garlic mixture. Slice the salmon into strips and spread evenly on the mixture. Sprinkle the cheese on top.
In a large bowl, whisk the eggs then add buttermilk, salt and pepper. Pour the mixture gently over the rest of the ingredients in the pie shell. Bake at 350F for 25 to 30 minutes until the crust is golden and the centre is firm but not overcooked.
Tenderflake Deep Dish Pie Shell (350g)
Crisco Canola Oil (946ml)
Garlic, California (approx 52g per bulb) (each)
Onion, Yellow Jumbo (approx 314g) (each)
Sgambaro Atlantic Cold Smoked Salmon Lox (170g)
Franco's Part Skim Mozzarella (454g)
Armstrong Medium Cheddar (600g)
Natural Pastures Comox Brie Cheese (approx 170g wheel) (kg)
GoldEgg Free Run Eggs Large, brown (dozen)
Dairyland Buttermilk Old Fashion 3.25% (946ml)