9shares
Share
Pin
Email
Sub

Salmon Quiche is always a delight in my house. Fresh salmon, raw broccoli, cheese, and positive feelings will bring warmth and cosiness into your kitchen.

I adore quiches. Either Quiche Lorraine, Cheese Quiche, or Salmon they are super tasty, fancy-looking, and delicious. I love cheese, but when it comes together with salmon and some pastry, then my heart melts. It is delicious and fabulous.You may think, why should I do a quiche at home when I can easily buy it in a boulangerie?

Well, this is always an option. But nothing compares to a homemade quiche with qualitative ingredients. What I love most making quiche at home is the quantity I love to add. If I speak about salmon quiche, I add a lot of fish to feel its authentic taste.

This may sound odd, but making it at home is easy and fast. Also, you can make this quiche with canned fish, smoked salmon, or a fresh one. I have tasted with smoked salmon, and it was great, but for today I have decided that I want a fresh salmon. I love how it pairs with broccoli so no other ingredients I added. Easily you can add bell peppers, spinach, asparagus to make it more hearty and satisfying.

I kept it simple and tasty.

Pies or quiches at home are my weakness. I adore making and enjoying them. Either with a salad or with some roasted veggies, any quiches at home are welcomed.

Salmon quiche seems a fat dish, but if you adjust the proportions and make it balanced, the result is awesome.

How does it look like?

It is a light, creamy, with a crunchy crust quiche with a flavourful taste resembling seafood. I have bought the pie crust, for today’s recipe, which saved me much time and effort. But, rarely I make the pie crust by myself. However, it is a little messy and too long. You can check my homemade quiche dough recipe here.

Usually, I make quiches with sour cream, but I have tried heavy cream for today, and it nicely impressed me. It was decadently delicious and creamy. I adored this way and think that I will always go this path.

What is quiche?

Quiche is a famous French tart made with a pie crust or pastry and with different fillings. It can be with meat, fish, cheesy, and even vegetarian. It is better served warm, but it is good, even cold. It is the perfect dish when you give parties or have big gatherings. It is satisfying, hearty, delicious, and super tasty.

What are the best quiche fillings?

Quiches are so versatile that any ingredients you have will be great add-ins. You can easily add fresh veggies and frozen veggies, different kinds of meat, even ground meat, cheeses, or fish.

How do you keep quiche from getting watery?

Quiches look firm and creamy. If you think about a too spongy or watery quiche, then you are making something incorrect. Try to cook the quiche at a medium to high temperature and for longer. About 30 minutes to be assured that the egg proteins have well incorporated and you won’t have a watery quiche.

What is better to use milk or cream for quiches?

I like cream better than milk in quiches. But, it is at your preferences what to use better. Also, you can mix half to half milk with cream, or use any diary you like.

Keep in mind that if you use milk, try not to overuse it as you may get a too watery quiche. A simple rule to keep in mind is the ration ¼ cup of diary used to any egg. However, if you want it thicker and more firm add more eggs.

How to make Salmon Quiche?

Salmon quiche isn’t too hard to make if you use some good and delicious ingredients. It theoretically can’t be disgusting; on the contrary, it tastes fabulous and amazing. This soft and creamy tart is simply mouthwatering. I really recommend my simple and quick version.

The ingredients:

Pastry ( I have used 1 pack of puff pastry)
3 eggs
1 cup heavy cream
16 oz fresh salmon
1 broccoli
1 cup of soft cheese ( I have used mozzarella, but you can use any soft cheese)

Start with the pastry. Preheat the oven at 400F (200C). Take a baking springform pan and lay the puff pastry. Place a sheet of baking paper and pour over some rice or beans to avoid rising the dough. Bake the pastry about 12 minutes, lower the temperature at 375F (180C) and bake for 5 minutes more. The pastry should be slightly browned, but not fully baked.

Meanwhile, the crust is baking, prepare the filling.

Wash and cut the broccoli florets. Precook the salmon. Season it generously with paprika, salt and pepper and put it in an oven roasting bag. In boiling water place the bag with salmon and cook about 5 minutes. Take off the roasting bag, cut nice big pieces and add to a bowl.

Add the broccoli florets, the cheese, three eggs and pour the cream over. Gently mix the filling, so all the ingredients have incorporated.

Once the quiche crust is prebaked, take off the oven and pour the filling. Bake the salmon quiche 35-45 minutes or until nicely looking.

Take off the oven and let it cool down for some minutes to cut it gently. Serve immediately next to a salad or simply as it is.

Delicious, creamy, and quick.