Salmon Quiche With Buttermilk Recipes

BUTTERMILK QUICHE WITH HAM, CHEDDAR, AND CHIVES

Steps:

• Mix the flour and salt together in a bowl. Add the shortening and butter and rub both into the flour using your hands until the mixture is coarse and sandy with some larger bits of butter. Place the bowl in the freezer for 30 minutes.
• Preheat the oven to 350ºF (180ºC). Remove the bowl from the freezer. Add the ice water to the bowl by the teaspoon, mixing well between each addition with a fork. Once the dough can hold itself together in a rough ball when pressed with the fork, it's ready.
• Dust a work surface lightly with flour and turn out the dough. Lightly flour the top of the dough then gently roll it out with a rolling pin. Roll the dough slightly larger than the circumference of a 9-inch (23-cm) pie plate.
• Once rolled, gently turn the pie plate upside down on top of the dough. Use a paring knife to trim around the pie plate, leaving a 1-inch (2 ½-cm) border around the edge of the dish. Starting at one edge of the dough, carefully roll it around the rolling pin all the way to the other side. Lift the rolling pin up and then over onto the pie plate. Unroll the dough so it drapes over the entire top of the plate. Carefully adjust the dough to center it in the pie plate if necessary.
• Use your hands to gently and quickly pat the dough down and into the bottom of the pie plate, as well as up and over the edges of the plate. Press your fork around the edges of dough around the entire plate to crimp. Use a pair of scissors to trim any excess dough, leaving a small perimeter of dough hanging over the plate to account for shrinkage in the oven. Lightly prick the bottom of the dough evenly all over with the fork to make steam vents.
• Place the pie plate in the preheated oven and par bake it for 18-20 minutes. While the dough is in the oven check it periodically for puffing. You may need to poke a few extra holes, or gently press down any puffed up air bubbles with the fork as it bakes.
• Once baked, remove the plate from the oven and set the crust on a wire rack to cool.
• In a large mixing bowl, whisk the buttermilk, eggs, Dijon mustard, salt, and pepper together until smooth.
• Scatter half of the cheddar over the the bottom of the pre-baked crust. The crust can be warm or cooled. Top the cheese with the ham, onion, and chives. Pour the egg custard over everything and finish the top with the remaining grated cheese.
• Dip a pastry brush into the egg filling and brush the outer crust edges around the entire pie plate. Carefully place the quiche in the oven and bake it for 30 to 33 minutes. Transfer the quiche to a wire rack and let it cool for a minimum of 30 minutes before slicing. Serve the quiche warm or at room temperature, alone or with a simple green salad.

SALMON QUICHE WITH SPINACH, DILL, AND MOZZARELLA

Steps:

• Preheat the oven to 425 degrees.
• Roll the store-bought pastry into a 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
• In a small bowl, whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy.
• Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
• Bake for 15 minutes. Then, reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
• Let cool 10 minutes before cutting into wedges.

SALMON QUICHE RECIPE CARD

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.

SALMON QUICHE

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.

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.

RITZY SALMON SPINACH QUICHE

Steps:

• Preheat oven to 350.
• In a medium bowl, stir together the crumbs and butter until the mixture sticks together
• Press the mixture to form a crust in a pie plate or quiche pan or tart pan. Bake 10 minutes or until lightly browned and crisp. Cool on wire rack.
• Reduce oven to 325.
• Meanwhile, saute the onion and greens in a small amount of oil or butter until the greens are wilted. If your salmon is cold, add that to the pan and heat to take the chill off.
• Allow to cool to room temperature. In a medium bowl, whisk together the spices, milk, cheese, and eggs. Stir in the remaining ingredients. Pour into the pan.
• Bake 45-50 minutes or until fully cooked.
• Cool on wire rack.

RECIPE SPINACH AND SALMON QUICHE

Steps:

• Prepare the quiche doughCook the spinach for 15 minutes in a pot of salted water. Drain well.In another pot, cook the salmon in simmering water for about 5 minutes, then drain and crumble into pieces or flakes.These three steps can all be done in advance Roll the dough out and transfer it to your tart pan. Prick with a fork and cover with dried kernels or nuts to prevent the dough from deforming while cooking. Pre-bake the dough for 8 to 10 minutes. Take the dough out of the oven and remove the kernels.Spread the spinach into the pan (make sure it's well drained, if you need to you can press the spinach against a colander with your hands) then add the crumbled salmon on top of the spinach.In a separate bowl, add the eggs, cream, salt, pepper and a pinch of nutmeg. Mix well. Pour the mixture over the tart and sprinkle with grated cheese.Bake in the oven at 400°F (200°C) for about 25 minutes.

SMOKED SALMON QUICHE RECIPE

Steps:

• Heat the oven to 325 degrees F.
• Press the pie crust into a 9 1/2 inch quiche pan. Prick the bottom with a fork about 1 to 2 inches apart.
• Line the pan with parchment over the dough and fill with pie weights.
• Bake the crust for 15 minutes and remove from the oven. Remove the paper and pie weights. Increase the oven temperature to 350 degrees F.
• Sprinkle the salmon over the par baked crust, and then sprinkle with the Swiss cheese.
• Whisk together the eggs and cream and then add the dill, salt, and pepper. Pour the mixture over the cheese and salmon in the pan.
• Place the pan in the oven and bake for 45 minutes. Remove from the oven and let cool at least 15 minutes.
• Serve warm or at room temperature.
• Reheat leftovers in a 300 degree oven.

SIMPLE SALMON QUICHE

Steps:

• Gather the ingredients and heat the oven to 450 F.
• Bake the pie crust in the preheated oven for 5 minutes. Remove the crust from the oven and place on a rack to cool. Reduce the oven temperature to 350 F.
• Drain salmon, reserving 1/4 cup of the liquid. Pick the salmon over and remove bones and skin. Flake the salmon and set aside.
• When the pastry has cooled, add the flaked salmon and then sprinkle with lemon juice.
• In a skillet over medium heat, melt the butter. Cook the onion for about 4 minutes, or until translucent. Spoon the onions over the salmon and sprinkle with parsley.
• In a medium bowl, whisk the eggs with the reserved 1/4 cup of salmon liquid, the milk, seasoned salt, and pepper. Pour over salmon.
• Place the quiche on a baking sheet and bake it at 350 F for 40 to 45 minutes, or until firm. Remove the salmon quiche to a rack and let it rest for 5 minutes before slicing and serving.
• Serve this salmon quiche hot with a tossed salad if desired.

SALMON QUICHE

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.

SALMON QUICHE WITH BUTTERMILK

Steps:

• Combine the cheeses and buttermilk in a blender and process on low speed until combined. Place in a large bowl and add scallions and eggs. Flake salmon meat and crush the bones; add to the cheese mixture with a dash of nutmeg. Pour salmon mixture into the pie crust and place in a preheated 400°F (200°C.) oven. Bake for 20 minutes, then turn down the heat to 350°F (175°C.) and bake 10 to 15 minutes longer, until quiche is puffed and golden brown. Serve hot or at room temperature.

SMOKED SALMON QUICHE

Steps:

• Combine all crust ingredients except butter and buttermilk in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough buttermilk with fork until flour is just moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.
• Heat oven to 375°F.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge. Crimp or flute edge. Bake 10 minutes.
• Combine all filling ingredients except salmon in bowl; beat with whisk until well mixed. Sprinkle salmon over crust. Pour egg mixture over salmon. Bake 35-40 minutes or until center is just set. Cool at least 15 minutes.
• Combine cream cheese and dill in bowl; beat at medium speed until smooth. Place into piping bag or plastic food bag with corner cut off. Pipe around edges of quiche. Garnish with arugula, tomato, red onion or capers, as desired.

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°.

CHEDDAR SALMON QUICHE

Steps:

• In a bowl, combine the flour and salt; cut in butter and shortening until crumbly.
• Stir in milk.
• On a floured surface, roll dough into a 10 inch circle.
• Transfer to an ungreased 9 inch pie plate or quiche dish.
• Trim and flute edges.
• Bake at 350 degrees for 10 minutes.
• In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust.
• Combine the eggs and milk; pour over salmon mixture.
• Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
• Let stand for 10 minutes before cutting.

QUICK SALMON QUICHE

Steps:

• Directions 1. Preheat oven to 350°F. 2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated. Spoon into prepared piecrust and set aside. 3. Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.