Quiche is always a go to in our house, it’s perfect for any meal. I went a little out of my comfort zone this past week and made a salmon quiche. Of course I had to do a little research to find out how exactly to make a salmon quiche. Do you use fresh salmon or smoked? How long should you precook the fish if you use fresh? What should you pair it with? Andrew can just wing it but I need a bit of guidance when trying something new. I found this site/recipe super helpful and I kind of blended parts of her recipe with my own quiche recipe. Nagi of recipetin eats gives you some great info for picking which type of salmon you should use, I landed on smoked salmon. This salmon quiche is easy to whip up and simply delicious.
Salmon Quiche
Ingredients:
- 4 eggs
- 250 grams Crème fraiche (a little over 1 cup)
- 4 oz smoked salmon, cut into 1 inch pieces
- 1 leek, white parts only halved and finely sliced
- 2 cloves garlic
- 1 teaspoon fresh chopped dill
- 1/2 lemon zested
- 1/4 cup gruyere cheese, grated
- salt and pepper to taste
- pie crust (homemade or store bought)
Directions:
- Preheat oven to 390F
- Place your pie dough in a tart pan, or pie pan. Line with foil and fill with weights or beans. You are going to par cook your dough for 10 minutes.
- After 10 minutes remove foil and weights. Poke bottom of the dough with a fork 6-8 times. Place back in the oven for 3-5 minutes more. You want it to cook slightly but not brown too much. Use your best judgment.
- Turn oven down to 370F
- Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent. Set aside to cool slightly
- In a medium sized bowl whisk your fours eggs until uniform in color. Add in your crème fraiche, whisk until fully combined. Add in the lemon zest and dill.
- Place your crust filled pan on a baking sheet. Easier to move into the oven later! Line the bottom of your par cooked pie crust with the the leeks. Scatter the salmon across quiche, folding/twisting pieces rather than laying flat.
- Top with cheese and cover with egg mixture.
- Bake for 25-30 minutes, the top of your quiche should brown slightly and there is no jiggle in the middle of your quiche when done.
- Allow to rest for 10-20 minutes before removing from the tart pan and cutting.
Goes great with a fresh garden salad and a tangy dijon vinaigrette!
Bon appétit!
