Salmon quiche
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Salmon quiche

Quiche is basically what happen when you fill a short pastry with bitten eggs and milk. It is one of the most simple dish you can cook, but also one of the most versatile as you can add pretty much anything to your filling. Here is my version with salmon, leek and a lemon chantilly to mix things up.

Juliette B

Ingredients

4-serving
  1. Short pastry
  2. 2 Salmon fillets
  3. 1 Leek
  4. 2 cloves Garlic
  5. 3 Eggs
  6. 25 ml Milk
  7. Heavy cream
  8. 1 Lemon
  9. Chili powder
  10. Parmesan
  11. Feta cheese
  12. Cilantro
  13. Mustard

Method

20 mins
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    In a pan, brown your chopped leek in a bit of butter and olive oil. Once it becomes translucent, add a splash of wine and your salmon. Leave it to simmer until everything's cooked.

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    Put your pastry in an oven-proof dish. Use one that is a little too tall for your quiche (so that the pastry is not reaching the edge of your dish). When you will put your quiche in the oven, the edges of your pastry will fold back on your filling.

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    In a bowl, mix your eggs with the milk and two hipped tablespoons of cream. Add chili powder and the zest of your lemon.

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    In the bottom of your dish, lay out some mustard, place the salmon and leek mix, then pieces of feta cheese. Pour your filling and top it off with chopped cilantro and parmesan cheese. Place in the oven for 20 minutes at 200 °C.

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    Serve with your lemon chantilly (whipped cream with two tablespoons of lemon juice.

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