SALMON QUICHE RECIPE CARD
This salmon quiche recipe is accented with tarragon. Shallots are a great replacement of onions. Baked to perfection in a fluffy egg custard with white wine and Swiss cheese. This recipe is very easy to make. Whisk together the eggs, heavy cream and sour cream. Add the tarragon. Place salmon chunks on the bottom of the quiche pan, add shallots and cheese. Cover with egg mixture and bake.
Provided by Analida Braeger
Categories Main dish
Time 55m
Number Of Ingredients 17
Steps:
- In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the iced water. Keep pulsing until the mixture comes together.
- Remove from food processor and dust with flour. Wrap in plastic and refrigerate for one hour.
- While the dough cools, add the 1 Tbsp unsalted butter and shallots to a skillet on medium heat. Sauté until the shallots until translucent.
- Sprinkle both sides of the salmon with the salt and pepper. Add the salmon to the skillet and cook for 4 minutes per side. Turn the heat down to low if the shallots get too dark while cooking the salmon.
- Add the white wine then cover then cook for another 1-2 minutes. Check if the salmon flesh will just flake apart with a fork. When it separates it is ready. The cook time can vary depending on the thickness of the salmon.
- Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces of 1-2 inches. Discard the skin.
- Simmer the shallots on low until all the remaining liquid cooks off. Save the shallots for the filling.
- Preheat oven to 350°F.
- In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon and caraway then whisk to combine.
- Roll out the crust on a floured surface and roll into a 10" circle. Fit into tart or quiche pan. Poke holes with a fork in multiple places.
- Blind bake for 10-15 minutes until golden brown.
- Remove from oven. Place salmon chunks on the bottom of the pan, add shallots and cheese. Cover with egg mixture.
- Bake for about 30 minutes uncovered.
- Test with cake tester for doneness.
Nutrition Facts : Calories 349 kcal, Carbohydrate 18 g, Protein 15 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 155 mg, Sodium 317 mg, Sugar 1 g, ServingSize 1 serving
SALMON QUICHE
Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON QUICHE
Salmon quiche is a new version of a classic quiche using canned salmon, mozzarella cheese, eggs and heavy cream. It is fancy enough for a party but is also down to earth and quick to prepare.
Provided by Barbara
Categories Entree
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Prepare salmon by draining liquid and removing skin and bones.
- In a bowl, lightly beat heavy cream, eggs, salt and pepper.
- Add salmon and shredded mozzarella cheese.
- Pour into frozen pie crust.
- Bake for 45-50 minutes or until cooked through to the center. If it begins to get to dark for your liking, cover lightly with aluminum foil.
- Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature.
Nutrition Facts : Carbohydrate 15 g, Protein 23 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 186 mg, Sodium 589 mg, Fiber 1 g, Sugar 1 g, Calories 418 kcal, ServingSize 1 serving
SALMON QUICHE
My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.
Provided by Stef
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
CHEDDAR SALMON QUICHE
My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent. -Jane Horn, Bellevue, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 27g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 903mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
More about "salmon quiche recipe card"
SIMPLE SALMON QUICHE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SALMON QUICHE RECIPE — EATWELL101
From eatwell101.com
SALMON QUICHE WITH SPINACH, DILL, AND MOZZARELLA - 31 …
From 31daily.com
SALMON AND BROCCOLI QUICHE RECIPE - BBC FOOD
From bbc.co.uk
PUFF PASTRY SMOKED SALMON AND GOAT CHEESE QUICHE - FOODIECRUSH
From foodiecrush.com
SMOKED SALMON, DILL, AND GOAT CHEESE QUICHE RECIPE - SIMPLY …
From simplyrecipes.com
SALMON QUICHE - HEALTHY FOOD GUIDE
From healthyfood.com
SMOKED SALMON QUICHE - A BAKING JOURNEY
From abakingjourney.com
EASY SALMON LEEK QUICHE - CREATIVE NOURISH
From creativenourish.com
CRUSTLESS SALMON QUICHE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
SALMON AND SWISS CHARD QUICHE RECIPE - ALLRECIPES.COM
From allrecipes.com
SALMON AND BROCCOLI QUICHE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
EASY SALMON QUICHE RECIPE - REAL LIFE DINNER
From reallifedinner.com
QUICK KETO SMOKED SALMON QUICHE (BLENDER RECIPE)
From ditchthecarbs.com
SALMON SPINACH QUICHE - LOVE IN MY OVEN
From loveinmyoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love