Dulse Quiche RecipeOrigin: Britain Period: Traditional |
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Dulse is the seaweed, Palmaria palmata, also known as purple laver and it used to be a staple foodstuff for coastal communities in all the Celtic nations. The following recipe is a classic Hebridean one. Ingredients:
17g dried dulse 
Dulse Quiche Preparation:Method:Roll out the pastry and fit to a greased and lined 20cm pie or flan dish and leave to one side. Meanwhile finely-chop the dulse (you can use a blender). Put the dulse pieces in a sieve and sit in a bowl of water for 10 minutes. Pat the dulse dry when done then spread on the bottom of the pie dish. Trim the excess pastry from the dish at this time. Beat the eggs then add the milk and chese and beat in. Pour the mixture into the pie dish and season with salt and pepper. Place in an oven pre-heated to 200°C and bake for 20 minutes, or until the egg mixture is properly set (a sekwer inserted into the quiche sould come out clean). |
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