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  • Quiche with Sardines, Lavender and Jarlsberg
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    The combination of the full-flavored Jarlsberg cheese with the sweet lavender and the salty smoked sardines is absolutely fantastic.

    Norwegian brisling sardines are smaller than other sardines – it is said that the smaller they are, the better they taste. If you cannot find small sardines, you can also use smoked salmon. In that case, add the last batch of fish after the quiche has baked in the oven.

    Serve with a green salad.

    By Andreas Viestad

    Quiche with Sardines, Lavender and Jarlsberg

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    Servings: 4

    PREPARATION:

    • 1

      Preheat oven to 350 F.

    • 2

      Pre-bake the piecrust for 10 minutes.

    • 3

      Add the sautéed onions to the piecrust. In a medium bowl, combine the eggs, cream and grated Jarlsberg. Season with lavender and chiles.

    • 4

      Place half the sardines and half the tomatoes on top of the onions. Add the cheese-and egg batter and spread it out evenly with a rubber spatula. Place the remaining sardines and tomatoes on top in a circular form.

    • 5

      Bake the quiche in the middle of the oven for 35 to 45 minutes, until almost firm. Let stand 10 minutes before serving.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E12 A Balancing Act. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Preheat oven to 350 F.

    • 2

      Pre-bake the piecrust for 10 minutes.

    • 3

      Add the sautéed onions to the piecrust. In a medium bowl, combine the eggs, cream and grated Jarlsberg. Season with lavender and chiles.

    • 4

      Place half the sardines and half the tomatoes on top of the onions. Add the cheese-and egg batter and spread it out evenly with a rubber spatula. Place the remaining sardines and tomatoes on top in a circular form.

    • 5

      Bake the quiche in the middle of the oven for 35 to 45 minutes, until almost firm. Let stand 10 minutes before serving.

    Print Friendly
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