1. Preheat the oven to 350°F/180°C/#5-62. Heat the milk to the boil. Immediately remove from the fire. 3. Prepare your egg mixture: Using a blender or mixer, mix together the eggs, cream, and boiled milk. Mix in the Monkfish Liver. 4. Line your tart tin with parchment paper to make it easier to remove the quiche. Lay the pastry on top, and prick the bottom with a fork. Place pie weights or beans on the pastry and bake for about 10 minutes. 5. Remove the crust from the oven and take out the weights. Scatter the salmon on the bottom of the quiche, and carefully pour in the egg mixture. 6. Bake the quiche for about 25 minutes. It will still wiggle a bit when done, but a knife inserted in the center should come out clean.
The Chef’s Tip : Serve warm with a lightly dressed salad of Mache or Roquette
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