SMOKED SALMON QUICHE WITH KALE AND BASIL, AND SESAME SEED CRUST
This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.
Provided by Lorraine Pascale
Categories HarperCollins Quiche Breakfast Brunch Yogurt Kale Basil Sesame Salmon
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.
- Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.
- Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.
- Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.
- Add 3 tablespoons of water to bring it together.
- Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).
- Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.
- Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
- After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.
- Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.
- Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.
SMOKED SALMON QUICHE
My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! -Rose Marie Cherven, Anchorage, Alaska
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
SMOKED SALMON QUICHE
Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.
Provided by Jaded
Categories Breakfast and Brunch Eggs Quiche
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
- Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
- Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
- Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 13 g, Cholesterol 231.8 mg, Fat 24.8 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10.7 g, Sodium 663.7 mg, Sugar 1.8 g
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
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