Salmon Watercress Quiche Recipes
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
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 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.
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SALMON AND WATERCRESS QUICHE | GREAT BRITISH FOOD …
2016-04-06 Preheat the oven to 200°C/ Fan 180°C/gas mark 6 and put a baking sheet in to heat up. Tear off a sheet of foil big enough to enclose all your …
From greatbritishfoodawards.com
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- On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, then prick the base with a fork and put it in the fridge for 30 minutes. Don’t be tempted to skip this step – it helps prevent any shrinkage in the oven.
- Preheat the oven to 200°C/ Fan 180°C/gas mark 6 and put a baking sheet in to heat up. Tear off a sheet of foil big enough to enclose all your salmon fillets and lay it on a work surface. Put the salmon in the middle, add the lemon juice and some salt and pepper, and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set aside to cool.
- Take the pastry case out of the fridge, line with non-stick baking paper and fill with baking beans. Place in the oven on the hot baking sheet and bake for 20 minutes. Then remove the paper and beans and return the case to the oven for a further 5 minutes. This will allow the pastry base to dry out before you pile in the filling.
- Reduce the oven to 180°C/160°C fan/gas mark 4. Melt the butter in a frying pan over a medium heat. Add the onion and let it soften for 8 minutes. Remove from the heat and leave to cool, then spoon evenly into the pastry case. Thickly flake the salmon (discarding the skin) and scatter it over the onions along with the parboiled potatoes and most of the chopped watercress and dill.
SALMON AND WATERCRESS QUICHE | SAINSBURY`S MAGAZINE
2014-06-09 Put the salmon in the middle, add the lemon juice, season and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set …
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5/5 (48)Category StarterServings 6-8Total Time 1 hr 50 mins
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5/5 (48)Category StarterServings 6-8Total Time 1 hr 50 mins
- First, make the shortcrust pastry. Put the flour, butter and Parmesan into a food processor with a pinch of salt. Whiz until it resembles breadcrumbs. Beat the egg yolk with 3 tablespoons ice-cold water and add. Pulse until the mixture just comes together to form a dough, adding a little more water if you think it's needed. Wrap in clingfilm and put in the fridge to rest for 30 minutes before using.
- Lightly grease a loose-bottomed fluted rectangular tart tin about 30cm x 20cm. On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges to neaten, then prick the base all over with a fork and return it to the fridge for a further 30 minutes. Don't be tempted to skip this step – it helps prevent any shrinkage in the oven.
- Preheat the oven to 200°C, fan 180°C, gas 6, and put in a baking sheet to heat up. Tear off a sheet of foil big enough to enclose all your salmon fillets and lay it on a work surface. Put the salmon in the middle, add the lemon juice, season and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set aside to cool.
- Take the pastry case out of the fridge, line with baking paper and fill with baking beans. Place in the oven on the hot baking sheet and bake for 20 minutes. Then remove the paper and beans, and return the case to the oven for a further 5-6 minutes. This will allow the pastry base to dry out before you pile in the filling.
SALMON AND WATERCRESS QUICHE RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
Servings 8Published 2021-06-01Category Light Bites
- For the pastry, place the flour, salt and butter into a bowl and rub together until it resembles breadcrumbs. Add enough water to bring the mix together into a dough.
- Roll the pastry to around 3mm thick. Once rolled, lift the pastry up and use it to line your 23cm sandwich tin, gently pressing it down into place.
- Lightly prick the base with a fork and blind bake at 170°C for 15 - 20 minutes until lightly coloured and cooked through. Remove from the oven and leave to cool.
- For the filling, tear your salmon into bitesize pieces. Next, remove and discard any large or woody stalks from your watercress and roughly chop. Thinly slice your spring onions, and finely chop your dill.
- Place the smoked salmon, watercress, spring onion and dill in a bowl, and mix to combine well. Place into your cooled pastry case.
- Place the eggs, milk, double cream and salt and pepper into a large jug and whisk together well.
- Pour gently over the filling, and place it in the oven at 170°C for 30 - 40 minutes, or until the top is golden and the filling is set, but with a slight wobble.
- Remove from the oven and allow to sit for 10 minutes before cutting and serving.
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