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 easy 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.
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.
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.
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.
Blind bake for 10-15 minutes until golden brown.
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