Quiche! So many possibilities, so little time. Today's post: Salmon quiche! The French are famous for their fabulous quiche. What could be easier than throwing together a handful of fresh yummy ingredients, covering them in an egg custard and baking everything to golden perfection? Nothing, I think.
Origins of quiche
Although quiche is considered French, its origins are German. The word quiche is a derivative of the German word kuchen which means cake. Early quiches only contained bacon, the cheese was a later addition. Also, early quiches were baked in a bread crust; it wasn't until later that pastry crusts became the norm.
In my book, quiche is definitely one of those go to weeknight meals. It doesn't take long to put together and there are no rules per say. How to make quiche? Start with leftover ingredients. You don't even have to make your own crust. My fave quiche is the classic Quiche Lorraine, named for the region of France (the Lorraine) known for their pork products (BACON)! Nevertheless, this salmon quiche I bring you today is a close second. Although I have eaten it before, prepared with smoked salmon, I prefer to use fresh salmon because it has a milder taste. I also think that fresh salmon is kind of like a blank canvas whereas smoked salmon already has the characteristic smoky taste.
Although dill is traditionally associated with salmon, I like to use tarragon instead. The bright taste of French tarragon is a nice accent to the seafood quiche. Using shallots instead of regular onions is also a preference of mine. Shallots have a milder flavor than cooking onions and thus do not overpower the flavor of the salmon.
Steps by Step Photos
- Gather all your ingredients and have them measured, chopped and ready to go. This will save time as the French culinary term dictates: "mis en place" or everything in its place is the only way to cook.
- Add the flour, salt and butter to a food processor and pulse to combine until it looks like a fine meal. Add the ice cold water 1 Tbsp at a time and pulse.
- Continue to pulse and add the ice cold water until the dough pulls away from the sides of the food processor.
- Remove the dough from the food processor, form a flat disk and wrap with plastic. Refrigerate for 1 hour.
- While the dough chills, add the butter and shallots to a skillet on medium heat. Sauté until the shallots are translucent. Sprinkle the salmon with salt and pepper then add to the skillet. Cook 4 minutes per side and remove the skin when you flip the salmon. If the shallots get too dark drop the heat down to low.
- Add the wine, cover and cook for another 1-2 minutes.
- Cook the salmon covered until it separates easily with a fork. Note: The cook time can vary depending on the thickness of the fillet.
- Remove the salmon from the pan and allow to cool. Flake the salmon into 1-2 inch pieces after cooled. Simmer the shallots in the skillet until the liquid cooks off. Save the shallots for the filling.
- Whisk together the eggs, heavy cream and sour cream. Add the caraway and tarragon then whisk to combine. Preheat the oven to 350°F.
- Remove the dough from the refrigerator after 1 hour and roll out to fit a 10 inch quiche pan. Tip: Roll the dough over the rolling pin and lift onto the quiche pan to center it and press into the sides.
- Dock or poke holes with a fork then blind bake for 10 minutes at 350°F.
- Remove from the oven and place the salmon pieces and shallots around the quiche crust. Add the cheese on top and then pour on the egg cream mixture.
- The filling should fill the crust almost to the top before baking as shown.
- Bake for 30 minutes uncovered at 350°F. Check with a cake tester if it comes out clean for doneness.
Frequently Asked Questions
- How do I store the quiche? It is best eaten fresh after baking but you can refrigerate the quiche for up to 3 days in an airtight container.
- How do I reheat the quiche? Preheat the oven to 350°F and bake for 10-12 minutes until you have an internal temperature of 165°F.
- Can I freeze the leftover quiche? Yes, it is best to eat it fresh but you can freeze it for up to 2 months Wrap it tightly with plastic wrap or foil then place it in an airtight container.
- How do I reheat the quiche? Do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 12-18 minutes until you have an internal temperature of 165°F. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.
This salmon quiche is great for either a light lunch or dinner. Pair it with a side of mixed greens, or fresh green beans drizzled with a lemon vinaigrette. Yum!!!!!
Checkout some of these cool quiche pans
on Amazon.
If you want to explore some other French style recipes here are a few to bookmark for later or pin on Pinterest. The French patisserie fruit tart is easy to make and the cream filling just divine with a topping off fresh fruit of your choice and then glazed. If you are a soup lover then you have to try homemade French onion soup and learn a little about the history of the dish too. My all time favorite chicken dish has to be chicken tarragon that is cooked so tender and served with a creamy rich sauce
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Salmon Quiche Recipe Card
Ingredients
Filling:
- 10 oz salmon fresh
- 3 shallots minced
- 1 Tbsp unsalted butter
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
- ¼ cup white wine
- 4 eggs
- ¼ cup heavy cream
- ¼ cup light sour cream
- 2 tsp French tarragon dried
- ¾ cup Swiss cheese
- pinch of ground caraway
Crust:
- 1 ¼ cups all purpose flour
- ½ tsp salt
- 3 Tbsp water ice cold
- 7 Tbsp unsalted butter cold, cut into small pieces
- ¼ tsp apple cider vinegar
Instructions
Prepare the quiche crust:
- In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the iced water. Keep pulsing until the mixture comes together.
- Remove from food processor and dust with flour. Wrap in plastic and refrigerate for one hour.
Prepare the salmon:
- While the dough cools, add the 1 Tbsp unsalted butter and shallots to a skillet on medium heat. Sauté until the shallots until translucent.
- Sprinkle both sides of the salmon with the salt and pepper. Add the salmon to the skillet and cook for 4 minutes per side. Turn the heat down to low if the shallots get too dark while cooking the salmon.
- Add the white wine then cover then cook for another 1-2 minutes. Check if the salmon flesh will just flake apart with a fork. When it separates it is ready. The cook time can vary depending on the thickness of the salmon.
- Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces of 1-2 inches. Discard the skin.
- Simmer the shallots on low until all the remaining liquid cooks off. Save the shallots for the filling.
Prepare the quiche filling and assemble:
- Preheat oven to 350°F.
- In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon and caraway then whisk to combine.
- Roll out the crust on a floured surface and roll into a 10" circle. Fit into tart or quiche pan. Poke holes with a fork in multiple places.
- Blind bake for 10-15 minutes until golden brown.
- Remove from oven. Place salmon chunks on the bottom of the pan, add shallots and cheese. Cover with egg mixture.
- Bake for about 30 minutes uncovered.
- Test with cake tester for doneness.
Notes
- How do I store the quiche? It is best eaten fresh after baking but you can refrigerate the quiche for up to 3 days in an airtight container.
- How do I reheat the quiche? Preheat the oven to 350°F and bake for 10-12 minutes until you have an internal temperature of 165°F.
- Can I freeze the leftover quiche? Yes, it is best to eat it fresh but you can freeze it for up to 2 months Wrap it tightly with plastic wrap or foil then place it in an airtight container.
- How do I reheat the quiche? Do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 12-18 minutes until you have an internal temperature of 165°F. Do not reheat in the microwave as it will be very soft and ruin the texture of the dough.
Michelle @ A Dish of Daily Life
This looks absolutely wonderful! I absolutely love salmon. We visited Alaska this summer and I couldn't get enough of it there! Thank you so much for sharing it with us at Foodie Fridays! I'm thrilled to have you join us! Pinning and I'll be sharing on my Facebook page tomorrow morning.
Jennifer Tammy
Your presentation is beautiful! I would love if you would link this recipe (and two others!) to my What Kids Eat Wednesday linky party tomorrow!
Analida
Thanks so much Jennifer. I would love to link this recipe +2 to your link party!
Denise Wright
I love your pic Analida! This looks really tasty. I love that you have tarragon....it's one of my favorite herbs but I rarely use it so I forget about it. I bet it's perfect with the salmon and eggs.
Analida
Denise, it is really good with the salmon and eggs. Thanks!
Kristen @A Mind Full MOm
What an elegant quiche--perfect for any bridal shower or brunch.
Analida
Yes Kristen, it would be perfect for those occasions!
Caroline
I love both quiche and salmon and this sounds great. Love the touch of wine with the salmon. Delicious!
Analida
Thanks Caroline!
Analida
Thanks KC! 🙂
Joy @ Joy Love Food
My husband is a big fan of quiche and I love salmon, so I will need to try this soon, it sounds wonderful especially with the fresh tarragon!
Analida
It is great with the fresh tarragon! 🙂 Let me know how it turns out.
Jade @ Jonesin' For Taste
We love quiche and I make it often but i have never tried it with salmon. what a great way to use up leftover salmon!
Analida
Yes, this is a great dish! Pair it with a salad! 🙂
Emily
Quiche is one of my favorites, but I've never thought to make it with salmon! Thanks for sharing this recipe with Merry Monday last week! We'd love to have you join us again this week 🙂
Analida
Thanks Emily! I would like to come to the party next Monday!
Malia
Since Quiche doesn’t take much time to put together, then I think it is the perfect meal needed before bedtime.
Bill
What do I do with the ground Caraway? It is listed in the filling ingredients but there is not instruction to add it. I sprinkled it on the cooked salmon tonight when I made the quiche. It is delicious. Thanks for the recipe.
Candice
I love salmon, and I love quiche, so I just had to make this. Such a delicious, hearty, creamy, delicious quiche! I love how easy it is to make, and since it's a prep-ahead brunch, I am excited to make it again for brunch with the ladies!
Amanda
You combined two of my favorites in one dish! Salmon is my favorite fish, and I can never resist quiche when it's on the menu. So excited I can make this at home!
Kelly Anthony
Next time I don't know what to cook for dinner I'm going to make quiche. You have inspired me to use the leftover ingredients in my kitchen to make a delicious quiche. I'm hoping I have leftover salmon so I can make this exact recipe!
Danielle
Quiche is one of those words that make you hungry straight away! There are so many types but each has something special about it. Can't wait to try your recipe now - salmon must have made it absolutely amazing.
Paula Montenegro
I agree about the endless possibilities with quiche. And using salmon is just perfect! My family loves it! Interesting about the name's origin. Never would've guessed!
Cindy
My husband loves salmon. This was such a delicious quiche!
Analida
Thank you Cindy! I am so glad you and your husband liked the recipe!
Leslie
I love quiche! I also love how detailed this recipe is! Thank you!!
Marisa F. Stewart
I made this for breakfast and the taste was amazing. We get tired of the same old breakfasts and we had invited company over. They loved the mild taste of the salmon. Usually I use smoked salmon or lox in the breakfast casseroles. I loves using the fresh salmon.
Sophie
When I ate fish, salmon was my favorite. Your recipe drools me now and I really need some. Thanks a lot for this recipe.
Debbie
What a beautiful and impressive dish. I love the idea of using a salmon in this quiche. This is going into my recipe box to make very soon. Thanks for such a wonderful recipe.
Aline
I love quiche but never had it with salmon!! Looks fantastic - can't wait to try this recipe!