Quiche with Salmon


Shortcrust Pastry Base

2½ cups all-purpose flour
1/2 teaspoon fine sea salt
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 cup unsalted butter, cold, cut into small cubes
2 eggs
all-purpose flour, as needed for rolling
butter, as needed for greasing ring molds


2 plum tomatoes, thinly sliced
extra virgin olive oil, as needed
fine sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons unsalted butter, divided
8 ounces salmon filet, cleaned
4 medium button mushrooms, sliced
4 eggs
1/2 cup plus 2 tablespoons whole milk
1/4 cup plus 2 tablespoons sour cream
1/2 cup Gruyère, grated, divided
1 tablespoon fresh dill, finely chopped, divided
parsley leaves, as needed


  1. To make the base, thoroughly combine the flour, salt, sugar and baking powder in the bowl of an electric stand mixer fitted with a paddle attachment.
  2. Add the butter and mix on low speed until the mixture resembles coarse cornmeal. The mixture should remain cool and powdery.
  3. Add the eggs and continue mixing just until homogeneous dough is formed, taking care not to overwork the dough.
  4. Form the dough into a flat square and wrap in plastic film. Chill for one hour.
  5. Divide the dough in half (reserve the other half in the freezer for future use) and roll to a thin square on a flat, flour-dusted work surface measuring 12 x 12 inches and about ¼-inch thick
  6. Cut from the dough two circles measuring eight inches in diameter and carefully line 6-inch tart rings. Arrange the rings on a parchment-lined sheet pan.
  7. Blind-bake the tarts in a preheated 300-degree Fahrenheit oven for 15 to 20 minutes (just until the tart shells turn a light golden brown). Remove from the oven and cool completely.
  8. To make the quiche, Arrange the sliced tomatoes on an oiled sheet pan, lightly season with salt and pepper and drizzle with an additional spoonful of olive oil. Bake in an oven preheated to 300 degrees Fahrenheit for approximately 20 minutes, until partially dried, but not browned.
  9. Meanwhile, season the salmon with salt and pepper on both sides, and top with half of the butter. Gently roast in the preheated oven for 15 to 20 minutes. Remove from the oven and, once cooled, carefully flake the salmon into bite-sized pieces.
  10. Heat a small sauté pan and lightly brown the mushrooms with the remaining butter over medium heat. Season with salt and pepper. Once browned, remove from the heat and cool.
  11. Place the whole eggs in a bowl, whisking to combine. Add the milk, sour cream and salt to taste. Fold in the cooled salmon, mushrooms, two-thirds of the Gruyère and half of the chopped dill.
  12. Divide the quiche mixture among the baked tart shells (for best results, keep the shells within the tart rings during the baking process).
  13. Bake in a preheated 300-degree Fahrenheit oven for 15 to 20 minutes until partially set. Remove and arrange the dried tomato slices atop each quiche, along with the remaining Gruyère. Return to the oven to continue baking for seven to 10 minutes.
  14. Remove the quiches from the oven and cool slightly. Before serving, sprinkle the tops of each with parsley leaves and the remaining chopped dill.

Source: Cognitive Cooking with Chef Watson

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Diet and Exercise May Not Stave Off Age-Related Muscle Loss

Current research is inconclusive, study authors say.

It’s not clear whether diet and exercise can prevent muscle loss as people age, a new British review finds.

People lose 30 percent to 50 percent of their muscle mass between the ages of 40 and 80, according to the study authors. Muscle loss can lead to reduced strength, more difficulty doing everyday tasks, and increased health care needs and costs, the researchers noted.

“Poor diets and being physically inactive are common in older age. Understanding the benefits of maintaining sufficient levels of physical activity and diet quality to prevent sarcopenia (age-related muscle loss) is therefore a priority,” review leader Sian Robinson, from the University of Southampton, said in a university news release.

The researchers analyzed 17 studies that looked at whether diet and exercise programs in men and women older than 65 could prevent the loss of muscle mass.

“Although some studies have found enhanced effects of exercise training when combined with diet supplementation, our review shows that current evidence is incomplete and inconsistent. Further research to determine the benefits of supplementation and exercise training for older people is therefore needed,” Robinson said.

The study was published recently in the journal Clinical Interventions in Aging.

“Sarcopenia is now recognized as a major clinical problem for older people. Gaining insights into the effects of lifestyle on losses of muscle mass and strength will be essential for the development of future public health strategies to promote better health in later life,” Avan Aihie Sayer, a professor of geriatric medicine at the University of Southampton who oversaw the review, said in the news release.

Source: U.S. Department of Health and Human Services