Salmon Watercress Quiche Recipes

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SALMON & WATERCRESS QUICHE



Salmon & watercress quiche image

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

350g plain flour , plus extra for dusting
1 tsp salt
140g cold butter , cut into cubes
3-5 tbsp very cold water
50g watercress , roughly chopped
200g smoked salmon , shredded
1 tbsp chopped dill
5 eggs , beaten
100ml milk
250ml double cream

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



Salmon Quiche image

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

1 (8 ounce) package Cheddar cheese, cubed
¼ onion, diced
4 eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

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

GOAT'S CHEESE & WATERCRESS QUICHE



Goat's cheese & watercress quiche image

A goat's cheese and watercress quiche that's gluten-free and truly flavoursome

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 1h

Number Of Ingredients 10

225g gluten-free flour , plus extra for rolling
100g butter
1 large egg , beaten, plus extra beaten egg for brushing
1 medium onion , finely chopped
1 tbsp oil
100g watercress , roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat's cheese , in rough chunks
freshly grated nutmeg , optional

Steps:

  • Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
  • Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
  • For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
  • Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

Nutrition Facts : Calories 584 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium

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  • 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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Top Asked Questions

How do you make smoked salmon and watercress Quiche?
Diana Henry's smoked salmon and watercress quiche. Photograph by Laura Edwards, food styling by Joss Herd. To make the pastry, put the flour, butter and salt into a food processor and whizz until the mixture resembles breadcrumbs. Add about ½ tbsp water and whizz again. If it doesn’t come together add another ½ tbsp water.
How to cook salmon and watercress pastry?
Place the chopped watercress in the pastry case, then arrange the flaked salmon evenly over the top. Beat the eggs in small bowl, using a fork. Add the crème fraîche and stir until combined. Pour this egg mixture into the pastry case over the salmon and watercress.
What is watercress Quiche?
This quiche is a nod to Spring, when delicious watercress comes into season. This is a perfect recipe to serve up on an Easter table, Christmas Day or at a sunny spring picnic.
How do you cook salmon with watercress and Dill?
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.

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