Salmon Artichoke Quiche Recipes

SALMON QUICHE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

SALMON ARTICHOKE QUICHE

Steps:

• Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
• Add the butter and continue mixing until crumbly.
• Add the water, 1 tbsp at a time, while mixing.
• Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
• In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
• Preheat oven to 350 degrees F.
• Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
• Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
• Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
• In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
• Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
• Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
• Bake for another 40 minutes.
• Let cool for 5-10 minutes before serving.

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.