Smoked Salmon Quiche
This Smoked Salmon Quiche is so simple. For the pastry crust you can either make it yourself or use a shop bought one. If you need a pasrty recipe go to to my Short Crust Pastry recipe HERE
A quiche is so versatile, have it as a snack, a light lunch or for your main meal. I would like mention though, a quiche is always at it’s best whilst still slightly warm or at room temperature, the refrigerator and a quiche are not the best of fiends.
When making things like a quiche or cutard tart, etc. it’s important to pre-bake the pastry case first, we call this blind baking.
Smoked Salmon Quiche
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- QUICHE FILLING:
- 15 g butter unsalted
- 1 leek I only use the white part for this recipe,finely chopped
- 8 - 10 asparagus spears
- 5 eggs ~55 - 60g / 2oz each
- 380 ml) cream full fat
- ¼ tsp salt
- pinch pepper
- 2 tbsp fresh dill roughly chopped If I have no dill I chop some green onion or chives.
- 200 g smoked salmon cut into 5cm / 2inch pieces
- 80 g gruyere cheese grated
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Blind bake the pastry case for approx. 15 mins brush egg wash all over the inside then remove the baking wieghts and return to the oven for a further 10 mins.
- Now add the filling almost to the top.
- Bake at 160ºc for about 20 mins or until the filling is set but still a little wobbly in the middle, allow to cool for about 15 - 20 mins before serving
Category: Baking, Cuisine, Meals for 1 or 2, Mediterranean, Pies & Tarts, Recipes
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