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.
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 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. Have some leftover ingredients? Make a quiche. 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 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.
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.
This salmon quiche recipe is accented with tarragon. Shallots are a great replacement of onions. Baked to perfection in a fluffy egg custard with white wine and Swiss cheese. This recipe is very east to make. Whisk together the eggs, heavy cream and sour cream. Add the tarragon. Place salmon chunks on the bottom of the quiche pan, add shallots and cheese. Cover with egg mixture and bake.
- 10 oz salmon fresh
- 3 shallots minced
- 1 Tbsp unsalted butter
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 2 tsp French tarragon dried
- 1/4 cup white wine
- 4 eggs
- 1/4 cup heavy cream
- 1/4 cup light sour cream
- 3/4 cup Swiss cheese
- pinch of ground caraway
- 1 1/4 cups all purpose flour
- 1/2 tsp salt
- 3 Tbsp water ice cold
- 7 Tbsp unsalted butter cold, cut into small pieces
- 1/4 tsp apple cider vinegar
- To make the 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.
- While the dough cools, cook salmon in butter and shallots. Sprinkle with Kosher salt and cracked pepper. Cook for about 8 minutes, turning once. Add the wine, cover and cook for an additional minute.
- Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces.
- Preheat oven to 350'F
- In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon.
- 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 minutes.
- 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.