Smoked Salmon Quiche
French
Distribute the salmon before pouring in the egg mixture so each slice gets some. Let the quiche rest after baking and taste before adding extra salt.
- Servings (recipe yield)
- 6 servings
- Prep time
- 1 hr
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 1 3/4 cups Flour
- 1 cup + 2 1/2 Tbsp Butter, divided
- Up to 1/3 cup Water, chilled
- 1/2 cup Onion, finely chopped
- 14 ounces Smoked Salmon, chopped
- 2 tsp Fresh Chives, chopped
- 1 clove Garlic, chopped
- 2 tsp Fresh Basil, chopped
- 5 whole Eggs
- 1 cup Milk
- 1 cup Whipping Cream
Instructions
- Combine all pastry ingredients in a food processor (mix flour and butter, then add water gradually while mixing).
- Gather into a ball, cover with plastic wrap and chill 1 hour.
- Saute onion until shiny in the butter.
- Stir in salmon, chives, garlic, and basil. Cool.
- Preheat the oven to 400F.
- Roll out the dough to fit a 10" tart pan. Prick with a fork.
- Arrange the salmon mixture in the pre-baked tart shell.
- Whisk eggs with milk and cream, season with pepper and pour in the tart shell.
- Bake about 30 minutes at 325F, until puffed and golden.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license