#Yummy #Salmon #Quiche
Your family's favorite food and drink !
Salmon Quiche
Prep: 20 mins Cook: 1 hr 30 mins Total: 1 hr 50 mins Brunch, Mains Western
Recipe video above. The most amazing salmon quiche made with smoked salmon!! When cooked, it's looks just like cooked normal salmon - but with better seasoning in every bite. This fills a deep dish quiche tin 23cm / 9″ diameter, 3.5 cm / 1.5″ deep. Scale down for smaller tins and prepared pie shells - see Note 1.
Ingredients
QUICHE CRUST - CHOOSE ONE (NOTE 1):
1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
QUICHE FILLING:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
DECORATIONS (OPTIONAL)
Dill sprigs and extra smoked salmon
Instructions
QUICHE CRUST (NOTE 1):
1.Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
2.Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
3...........................
4...........................
Get Full ==> Recipe
Salmon Quiche
Prep: 20 mins Cook: 1 hr 30 mins Total: 1 hr 50 mins Brunch, Mains Western
Recipe video above. The most amazing salmon quiche made with smoked salmon!! When cooked, it's looks just like cooked normal salmon - but with better seasoning in every bite. This fills a deep dish quiche tin 23cm / 9″ diameter, 3.5 cm / 1.5″ deep. Scale down for smaller tins and prepared pie shells - see Note 1.
Ingredients
QUICHE CRUST - CHOOSE ONE (NOTE 1):
1 homemade quiche crust (shortcrust pastry)
2 sheets frozen shortcrust pastry
1 x 9" refrigerated pie crust , fitted in a 9" pie dish or tart tin
1 ready made pie shell (23cm / 9", fridge or frozen)
QUICHE FILLING:
15g / 1 tbsp butter , unsalted
1 leek , white part only halved and finely sliced (Note 2)
2 garlic cloves , minced
8 - 10 asparagus spears
5 eggs (~55 - 60g / 2oz each)
1 1/2 cups (375ml) cream , full fat (Note 3)
1/4 tsp salt + pinch pepper
2 tbsp fresh dill , roughly chopped (Note 4)
200g / 7 oz smoked salmon , cut into 4cm / 1.7" pieces (Note 5)
3/4 cup (75g) gruyere cheese , grated (Note 6)
DECORATIONS (OPTIONAL)
Dill sprigs and extra smoked salmon
Instructions
QUICHE CRUST (NOTE 1):
1.Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
2.Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
3...........................
4...........................
Get Full ==> Recipe
