SALMON, PEA, AND MINT QUICHE

Salmon, Pea, and Mint Quiche image

Yield makes one 11 1/2-inch quiche

Number Of Ingredients 11

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All-purpose flour, for dusting
Tart Dough with chives (opposite)
1 salmon fillet (about 1 pound), skinned
3 large eggs
1 cup milk
1 cup heavy cream
2 tablespoons Dijon mustard
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1 cup shelled fresh peas or thawed frozen peas
1/3 cup finely shredded fresh mint

Steps:

On a lightly floured work surface, roll out the dough to 1/4 inch thick. Cut out a 14-inch circle from the dough. Press the dough circle onto the bottom and up the sides of an 11 1/2-inch round ceramic quiche dish; trim the dough flush with the top edge of the dish. Prick the bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat. Add the salmon; simmer until opaque but still pink in middle, about 11 minutes. Remove the salmon; let cool.
Flake the salmon with a fork; set aside. Whisk the eggs, milk, cream, mustard, salt, and pepper in a large bowl. Stir in the salmon, peas, and mint. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 40 to 45 minutes. Let cool at least 30 minutes before serving.