Salmon QuichePT110Mhttps://img2.recipesrun.com/201907/2019/1105/6c/b/063266/300x200x90.jpg Salmon Quiche is lovely made with fresh salmon, even better with hot smoked salmon but you’ll knock it out of the park with smoked salmon!! The filling is super easy to make so it really comes down to the crust – ready-made pie shell, store-bought a shortcrust pastry or homemade quiche crust. Whichever you choose, this quiche is a totally Easter-worthy recipe!8 servings
Ingredients:
Dill sprigs and extra smoked salmon 3/4 cup (75g) gruyere cheese , grated 200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces 2 tbsp fresh dill , roughly chopped 1/4 tsp salt + pinch pepper 1 1/2 cups (375ml) cream , full fat 5 eggs (~55 - 60g / 2oz each) 8 - 10 asparagus spears 2 garlic cloves , minced 1 leek , white part only halved and finely sliced 15g / 1 tbsp butter , unsalted 1 ready made pie shell (23cm / 9", fridge or frozen) 1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin 2 sheets frozen shortcrust pastry 1 homemade quiche crust (shortcrust pastry)
Salmon Quiche is lovely made with fresh salmon, even better with hot smoked salmon but you’ll knock it out of the park with smoked salmon!! The filling is super easy to make so it really comes down to the crust – ready-made pie shell, store-bought a shortcrust pastry or homemade quiche crust. Whichever you choose, this quiche is a totally Easter-worthy recipe!
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01
Information
Gradeeasy
Serving
8 servings
Prep Time20 Mins
Cook Time90 Mins
Total Time110 Mins
02
Ingredients
DECORATIONS (OPTIONAL)
Dill sprigs and extra smoked salmon
QUICHE FILLING:
3/4 cup (75g) gruyere cheese , grated
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces
2 tbsp fresh dill , roughly chopped
1/4 tsp salt + pinch pepper
1 1/2 cups (375ml) cream , full fat
5 eggs (~55 - 60g / 2oz each)
8 - 10 asparagus spears
2 garlic cloves , minced
1 leek , white part only halved and finely sliced
15g / 1 tbsp butter , unsalted
QUICHE CRUST - CHOOSE ONE
1 ready made pie shell (23cm / 9", fridge or frozen)
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
2 sheets frozen shortcrust pastry
1 homemade quiche crust (shortcrust pastry)
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03
Method
Step 1
Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
Step 2
FILLING:
Preheat oven to 180℃/350℉ (160℃/320℉ fan forced).
Step 3
Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
Step 4
FILLING:
Place cooked quiche crust on a tray.
Step 5
Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Step 6
FILLING:
Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
Step 7
FILLING:
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden.
Step 8
FILLING:
Stir in asparagus stems (don't cook), then remove from stove.
Step 9
FILLING:
Cool slightly then scatter across base of quiche crust.
Step 10
FILLING:
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Step 11
FILLING:
Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
Step 12
FILLING:
Top with cheese, pour over egg mixture.
Step 13
FILLING:
Top with remaining salmon and asparagus tips.
Step 14
FILLING:
Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
Step 15
FILLING:
Rest for 10 minutes before carefully removing from tin and slicing.
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