Salmon Quiche Recipe Card
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
French
Salmon Quiche Recipe Card
Description
This Salmon Quiche recipe starts with preparing a pastry crust from flour, salt, cold butter, apple cider vinegar, and ice-cold water, chilled before rolling. The filling combines fresh salmon fillets cooked with shallots in butter and white wine, seasoned with kosher salt, cracked black pepper, caraway seed, dried tarragon, and mixed with eggs, heavy cream, sour cream, and Swiss cheese.
The result is a savory quiche featuring a flaky, buttery crust with a creamy interior studded with tender salmon pieces and melted cheese. The incorporation of caraway seed and tarragon provides subtle herbal notes that complement the fish.
The quiche is typically served fresh, suitable for brunch or light lunch occasions.
Storage notes suggest the quiche can be refrigerated for up to three days and reheated gently in the oven for best texture, avoiding microwave reheating which can soften the crust. Leftover quiche can be frozen wrapped tightly for up to two months and reheated from frozen without thawing.
Ingredients
Filling:
- 10 oz salmon fresh
- 3 shallot minced
- 1 Tbsp butter unsalted
- ½ tsp kosher salt
- ¼ tsp black pepper cracked
- ¼ cup white wine
- 4 egg
- ¼ cup heavy cream
- ¼ cup sour cream light
- 2 tsp tarragon dried, French variety
- ¾ cup swiss cheese
- pinch caraway seed ground
Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 3 Tbsp water ice cold
- 7 Tbsp butter cold, cut into small pieces, unsalted
- ¼ tsp apple cider vinegar
Instructions
Prepare the quiche crust:
- 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.
Prepare the salmon:
- 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.
Prepare the quiche filling and assemble:
- 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.
Notes
- Store the quiche in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10-12 minutes until warmed through; avoid microwave reheating to preserve crust texture.
- Frozen quiche should be wrapped tightly with plastic wrap or foil and can be stored up to 2 months.
- Reheat frozen quiche in the oven without thawing for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 155mg | 52% |
| Sodium | 317mg | 13% |
| Potassium | 327mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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