Salmon Quiche
Categories | Sources | Filters
Salmon Quiche
Starters recipes



6

Cook

Favourites

Share 
INGREDIENTS
1 whole Plain pastry roll(s)
300 g Salmon fillet(s)
2 whole Slice(s) of smoked salmon
0.25 bunch Basil
50 g Sun blushed tomato(es)
50 g Black olive(s)
2 whole Whole egg(s)
2 whole Egg yolk(s)
200 ml Whole milk
200 ml Double cream
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
50 g Grated parmesan
 

Add to my shopping list 
DIRECTIONS
01
For the pastry : Mix together the flour and the butter to form a rough crumble

02
Add the egg yolk, a pinch of salt and the water

03
Knead gently without overworking the pastry

04
Chill in the fridge for 1 hour

05
Preheat the oven to 200°C

06
Remove all bones and the skin from the fish

07
Cut the flesh into small cubes

08
Cut the smoked salmon, olives and the sunblushed tomatoes into thin slices

09
Roughly chop the basil

10
Place the creme fraiche in a large bowl

11
Add the egg yolks, the whole entier and the milk to the bowl

12
Incorporate the grated parmsesan, chopped olives, tomatoes and basil

13
Mix well

14
Butter your quiche dish

15
Roll out the pastry and place in the quiche dish

16
Cover the pastry with a sheet of baking parchment, add baking beans or lentils and then blind bake the pastry for 20 minutes at 200°C

17
Place the fresh and smoked salmon cubes in the base of the pastry case

18
Pour the milk and creme fraiche mixture into the dish

19
Transfer to the oven and bake for 25 minutes at 180°C

20
Remove from the oven and allow to rest for a few minutes before serving.

Comments

Comment