SALMON QUICHE
My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.
Provided by Stef
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g
SALMON ASPARAGUS QUICHE
This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is -- even I like this! I use a 9" store-bought deep-dish pie shell, since I flunked making home-made shells.....
Provided by Mareesme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
- Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
- If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
- Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
- Bake at 425°F for 35-45 minutes until set.
Nutrition Facts : Calories 506, Fat 29.6, SaturatedFat 9.9, Cholesterol 237.1, Sodium 721.1, Carbohydrate 26.5, Fiber 3.4, Sugar 1.8, Protein 33.1
QUICHE AUX ASPERGES ET SAUMON (ASPARAGUS & SALMON QUICHE)
Most Icelandic asparagus recipes use canned asparagus as fresh asparagus is usually only available in very up-scale grocery stores at a price most would refuse to pay. However, this recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin would make such a purchase worthwhile, for me at least. *Enjoy* !
Provided by twissis
Categories Savory Pies
Time 1h30m
Yield 6 Quiche Wedges, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
- Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
- Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
- Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
- NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.
Nutrition Facts : Calories 480.8, Fat 35.2, SaturatedFat 14.9, Cholesterol 158.8, Sodium 537.9, Carbohydrate 27.7, Fiber 3.5, Sugar 1.8, Protein 14.7
SALMON AND ASPARAGUS QUICHE
Looking for a summery salmon centrepiece? Make the most of in season asparagus with this delicious quiche recipe. If you like, you can make the tart vegetarian by replacing the salmon with feta.
Provided by delicious. magazine
Categories Asparagus recipes
Time 1h5m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. Roll out the pastry a little more on a lightly floured surface to fit a rectangular fluted 31cm x 21cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill for 15 minutes in the fridge. Line with baking paper and baking beans or rice, then blind-bake for 10 minutes. Remove the beans/rice and paper, then return to the oven for a further 5 minutes until golden brown. Set aside and turn the oven down to 180C/fan 160C/gas 4.
- Meanwhile, melt the butter in a non-stick frying pan, then gently fry the onion for 10 minutes until lightly golden. Set aside.
- Heat the oil in the frying pan over a medium heat, then fry the salmon fillets for 2-3 minutes on each side until just cooked. Set aside to cool a little, then flake into pieces.
- Blanch the asparagus in boiling water for 1 minute, then drain and refresh in cold water. Set aside.
- Whisk the cream, crème fraîche, eggs and egg yolk in a jug. Season well and whisk in the mustard. Scatter the onion and fish over the tart case, along with the tarragon, then pour over the cream mixture.
- Lay the asparagus spears down the length of the tart case so they are partially submerged in the cream mixture, then bake in the oven for 30-35 minutes until just set.
Nutrition Facts : Calories 591kcals, Fat 42.9g (16.8 saturated), Protein 19.4g, Carbohydrate 34.2g (3.6g sugar), Fiber 2.7g
SAUSAGE AND ASPARAGUS QUICHE
I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.
Provided by cervantesbrandi
Categories Savory Pies
Time 45m
Yield 2 pies
Number Of Ingredients 11
Steps:
- Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
- Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
- Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
- Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
- Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
- Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
- Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.
SMOKED SALMON QUICHE
A perfect dish for a special brunch or light dinner! To insure that the crust does not get soggy and the custard is fully cooked, besure to add the filling to a warm, partially baked crust.
Provided by Galley Wench
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375º Farenheit.
- Bake pie crust shell for 10 minutes.
- Reduce oven temperature to 350º.
- In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
- In small bowl mix together, Gruyere, Parmesan, shallots and flour.
- Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
- Pour egg mixture into warm pie shell.
- Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
- The center should be set, but soft like gelatin (it will set up after removing from the oven).
- Transfer to a baking rack and cool.
- Serve warm or at room temperature.
Nutrition Facts : Calories 464.1, Fat 34.9, SaturatedFat 16.5, Cholesterol 202, Sodium 615.3, Carbohydrate 18.6, Fiber 1.2, Sugar 0.3, Protein 19.1
SALMON QUICHE
This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too.
Provided by Judikins
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
- Filling: Empty salmon with liquid in mixing bowl.
- Beat in cottage cheese and egg yolks; cream together.
- Stir in flour, salt, pepper, chives and lemon juice.
- Beat egg whites until stiff (not dry); fold into salmon mixture.
- Turn into prepared crumb crust.
- Bake at 350F for~40 minutes.
- Serve hot.
Nutrition Facts : Calories 242.4, Fat 15.6, SaturatedFat 8, Cholesterol 143.6, Sodium 397, Carbohydrate 9.5, Fiber 0.2, Sugar 1.6, Protein 15.9
CHEDDAR SALMON QUICHE
Make and share this Cheddar Salmon Quiche recipe from Food.com.
Provided by Lauren Clark
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and salt; cut in butter and shortening until crumbly.
- Stir in milk.
- On a floured surface, roll dough into a 10 inch circle.
- Transfer to an ungreased 9 inch pie plate or quiche dish.
- Trim and flute edges.
- Bake at 350 degrees for 10 minutes.
- In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust.
- Combine the eggs and milk; pour over salmon mixture.
- Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.
SPINACH AND SALMON QUICHE
Make and share this Spinach and Salmon Quiche recipe from Food.com.
Provided by jlMiranda
Categories Savory Pies
Time 55m
Yield 1 Quiche, 6 serving(s)
Number Of Ingredients 11
Steps:
- Unroll pie crust into 9" pie pan, flute edges. Prick bottom lightly with a fork and freeze crust 10 minutes.
- In a nonstick skillet, heat 1 Tbsp oil over medium high-heat until shimmering but not smoking. Season fish with salt and pepper, sauté with skin side up until it releases easily from the pan (about 5 minutes). Cool completely and cut into 1" chunks.
- Put a baking sheet in the oven, preheat oven to 350.
- In a medium skillet over medium heat, heat remaining oil; sauté onion until softened(about 5 minutes).
- Add spinach, cooking until just wilted (1-2 minutes) and set aside.
- In a large bowl, whisk eggs with milk and 3/4 cup of cheese. Season with 1 tsp salt and 1/4 tsp pepper.
- Spread onion and spinach mixture in the bottom of the crust; pour in egg mixture.
- Top with chunks of salmon and sprinkle with remaining cheese.
- Bake on preheated sheet pan until filling is just set and pastry is golden about 25 minutes.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 6.4, Cholesterol 154.9, Sodium 770.8, Carbohydrate 16.8, Fiber 1.6, Sugar 1.8, Protein 19.9
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
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