Best Salmon Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALMON & ASPARAGUS QUICHE



Salmon & asparagus quiche image

You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 2h30m

Number Of Ingredients 14

plain flour , for dusting
700g shop-bought or homemade pastry
50g butter
1 large onion , halved and cut into thin slices
1 tsp fennel seeds
bunch asparagus (approx 400g), woody ends trimmed, then halved lengthways
100ml milk
300g skinless salmon fillets
300ml double cream
3 large eggs , beaten
½ small bunch dill , stalks removed
zest 1 lemon
100g cheddar , grated
fennel and rocket salad

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
  • Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
  • Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
  • Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
  • Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

SALMON QUICHE



Salmon Quiche image

My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.

Provided by Stef

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package Cheddar cheese, cubed
¼ onion, diced
4 eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g

SALMON QUICHE



Salmon Quiche image

Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 unbaked pastry shell (10 inches)
1 medium onion, chopped
1 tablespoon butter
2 cups shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

SMOKED SALMON QUICHE



Smoked Salmon Quiche image

Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.

Provided by Jaded

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust pastry
8 ounces smoked salmon, or more to taste, broken into small pieces
5 ounces cream cheese
1 teaspoon dill
8 eggs, or more to taste
¾ cup milk
salt and ground black pepper to taste
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
  • Bake in the preheated oven until lightly golden, 10 to 12 minutes.
  • Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
  • Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
  • Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 13 g, Cholesterol 231.8 mg, Fat 24.8 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10.7 g, Sodium 663.7 mg, Sugar 1.8 g

MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE



Michele's (Asparagus, Bacon, or Salmon) Crustless Quiche image

This is the best and CREAMIEST crust-less quiche I've ever eaten and I eat a lot of quiche! I asked my friend, Michele, to share her recipe with Zaar and she was kind enough to oblige. Thanks, girlfriend! Top this yummy quiche with tinned asparagus, chopped bacon, or tinned salmon. It makes it's own "crust" as it cooks. Very nice with a green salad on the side.

Provided by A Good Thing

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 large eggs
1 1/2 cups milk
1/4 cup butter, melted
1 cup cheddar cheese, grated
1 medium onion, chopped
1/2 cup self-rising flour
salt & pepper
325 g asparagus, canned drained (optional)
220 g salmon, canned (optional)
1/2 cup bacon, chopped and pre-cooked to half done (optional)

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Beat eggs and milk.
  • Add melted butter and flour. Beat to combine.
  • Add cheese and onion, stir.
  • Pour into greased pie dish.
  • Arrange asparagus spears, salmon, or bacon on top.
  • Bake in center of oven for 45 minutes.
  • ENJOY!

Nutrition Facts : Calories 394.1, Fat 28, SaturatedFat 16.5, Cholesterol 212.5, Sodium 574.4, Carbohydrate 19.1, Fiber 0.9, Sugar 1.5, Protein 16.7

CRUSTLESS SALMON QUICHE



Crustless Salmon Quiche image

This recipe is likely from a magazine ad as it contains a Bicks product. It has been copied in my book for a few years. It is a nice meatless meal.I serve with a colourful garden salad.

Provided by dissjwine

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (213 g) can salmon
5 eggs
2 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/3 cup bicks tangy dill relish
1 1/2 cups shredded cheddar cheese (or Swiss)
1/2 cup grated parmesan cheese
1/4 cup chopped green onion

Steps:

  • Drain salmon, reserving liquid.
  • In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
  • Pour into a greased deep 10" pie plate.
  • Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
  • Bake @400F 25-35 min until set and golden.
  • Let stand 5 min before serving.

SMOKED SALMON QUICHE



Smoked Salmon Quiche image

My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! -Rose Marie Cherven, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 cup shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
3 ounces smoked salmon fillet, flaked (about 1/2 cup)
4 large eggs
1 cup 2% milk
1/4 teaspoon salt

Steps:

  • On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SALMON ASPARAGUS QUICHE



Salmon Asparagus Quiche image

This is pretty to look at and easy to make. Recipe has been used for at least 15 years. I'm not a canned salmon lover but my husband is -- even I like this! I use a 9" store-bought deep-dish pie shell, since I flunked making home-made shells.....

Provided by Mareesme

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

10 -16 ounces asparagus spears, fresh
1/4 cup onions or 1/4 cup scallion, diced
2 tablespoons butter
3 eggs, slightly beaten
1/2 cup milk
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1 (16 ounce) can salmon, drained, bones removed
1 (9 inch) pie crusts, unbaked

Steps:

  • Wash and trim off ends of asparagus and microwave or cook until crisp-tender. Drain well and set aside 6 spears.
  • Cut remaining asparagus in 1 1/2" pieces and arrange in bottom of pie shell.
  • If using onion, sauté until just starting to become limp (scallions do not require this.)Combine eggs, milk, seasonings, salmon and onion or scallions.
  • Pour salmon mixture over asparagus in unbaked pie shell. Arrange remaining 6 asparagus spears in spoke-like design over all, trimming ends if necessary to get this effect.
  • Bake at 425°F for 35-45 minutes until set.

Nutrition Facts : Calories 506, Fat 29.6, SaturatedFat 9.9, Cholesterol 237.1, Sodium 721.1, Carbohydrate 26.5, Fiber 3.4, Sugar 1.8, Protein 33.1

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

An easy pat-in-the-pan crust makes quiche making a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg

JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE



Jean's Crustless Salmon Broccoli Quiche image

This recipe comes from my mom-in-law's neighbor, Jean. I think it may fall into the "impossible pie" category. The original recipe called for Bisquick but I used The Master Mix (recipe #45055). Serve with a green salad for brunch, lunch or supper. Leftovers keep well in the fridge for several days.

Provided by MA Blossom

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
1 cup fresh broccoli, coarsely chopped
4 eggs
1 cup skim milk
3/4 cup Bisquick (or Recipezaar Master Mix homemade baking mix substitute The Master Mix (Homemade Bisquick Substitute))
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 (213 g) cans sockeye salmon, broken into small pieces
1 cup mozzarella cheese, grated

Steps:

  • Preheat oven to 400°F.
  • Grease a 10-inch pie plate.
  • In a frying pan, saute onion and broccoli in olive oil until slightly softened.
  • In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
  • Add salmon and cheese to egg mixture. Stir well.
  • Add onions and broccoli to mixture. Stir well.
  • Pour all into pie plate.
  • Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.

EASY SALMON AND ASPARAGUS QUICHE



Easy Salmon and Asparagus Quiche image

An easy to make and delectable savory dish that blends a few ingredients into the perfect quiche. It is great heated up the next day for breakfast or brunch.

Provided by CYNDYHH

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h10m

Yield 6

Number Of Ingredients 9

1 (9 inch) deep-dish prepared pie crust
1 tablespoon butter, or more to taste
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1 large clove garlic, minced
1 (8 ounce) salmon fillet
salt and ground black pepper to taste
3 eggs
1 (8 ounce) container reduced-fat cream cheese with onion and chives, at room temperature
1 cup half-and-half

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
  • Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.
  • Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.
  • Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
  • Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
  • Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 19.7 g, Cholesterol 162.5 mg, Fat 28.3 g, Fiber 1.9 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 471.7 mg, Sugar 1 g

CHEDDAR SALMON QUICHE



Cheddar Salmon Quiche image

My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent. -Jane Horn, Bellevue, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons shortening
1/4 cup whole milk
FILLING:
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 large eggs
1-1/4 cups whole milk

Steps:

  • In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 27g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 903mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

BROCCOLI SALMON QUICHE



Broccoli Salmon Quiche image

I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this.

Provided by VickiAk

Categories     Breakfast

Time 1h20m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

1 (9 inch) pie crusts
2 cups fresh broccoli, cut in flowerets
1 (16 ounce) can salmon (or leftover cooked salmon)
1 cup swiss cheese, shredded
1/4 cup fresh chives, chopped
5 eggs, beaten
1 cup whipping cream
1/4 teaspoon red cayenne pepper
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350°F
  • Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
  • Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.

Nutrition Facts : Calories 525.2, Fat 36.6, SaturatedFat 16.6, Cholesterol 286.4, Sodium 336.2, Carbohydrate 20, Fiber 2.9, Sugar 1.4, Protein 29.2

SALMON & WATERCRESS QUICHE



Salmon & watercress quiche image

This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish

Provided by James Martin

Categories     Buffet, Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 10

350g plain flour , plus extra for dusting
1 tsp salt
140g cold butter , cut into cubes
3-5 tbsp very cold water
50g watercress , roughly chopped
200g smoked salmon , shredded
1 tbsp chopped dill
5 eggs , beaten
100ml milk
250ml double cream

Steps:

  • First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
  • Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
  • Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
  • Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.

Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium

SALMON AND ASPARAGUS QUICHE



Salmon and Asparagus Quiche image

This is a fabulous crustless quiche perfect for any time of day. Also great for low-carbers.

Provided by Yvonne

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 14

cooking spray
3 tablespoons butter
½ pound salmon fillets, skin removed
1 (14.5 ounce) can asparagus cuts and tips, drained
½ onion, chopped
3 tablespoons chopped garlic
⅛ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ cup shredded Asiago cheese
4 eggs
1 cup half-and-half
1 pinch salt
½ cup shredded Asiago cheese
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 10-inch pie dish with cooking spray.
  • Melt butter in a large skillet over medium heat; cook salmon in the hot butter until fish flakes with a fork, about 5 minutes per side. Separate fillets into pieces; stir asparagus, onion, and garlic into skillet with salmon. Cook and stir until liquid clinging to asparagus pieces has evaporated, about 15 minutes. Mix pepper, nutmeg, and 1/2 cup Asiago cheese into salmon mixture. Transfer filling into prepared pie dish.
  • Whisk eggs, half-and-half, and salt in a bowl; pour egg mixture over filling in pie dish.
  • Bake in the preheated oven for 15 minutes; sprinkle quiche with 1/2 cup Asiago cheese and Cheddar cheese. Continue baking until quiche is set, a knife inserted into the middle comes out clean, and cheese topping is melted, 35 to 40 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 5.4 g, Cholesterol 156.5 mg, Fat 21.7 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.7 g, Sodium 490.3 mg, Sugar 1 g

QUICK SALMON QUICHE



QUICK SALMON QUICHE image

Categories     Fish     Quick & Easy

Yield 1 pie (serves 8)

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked
1 (9-inch) unbaked deep dish pie crust
3 large eggs
1 cup milk
1 tablespoon all-purpose flour
1 teaspoon dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Directions 1. Preheat oven to 350°F. 2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated. Spoon into prepared piecrust and set aside. 3. Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

SMOKED SALMON QUICHE



SMOKED SALMON QUICHE image

Categories     Egg     Brunch     Bake

Yield 4-6 people

Number Of Ingredients 11

1 unbaked pie crust (if frozen, thawed)
1.5 TBSP unsalted butter
2 TBSP finely chopped shallot
1 small or 1/2 large leek, cleaned and sliced in 1/2 inch slices
6-8 oz lox (smoked salmon) cut into small pieces
8 oz shredded Emmenthaler cheese
1 cup whipping cream
4 large eggs
1/4 tsp salt
1/4 tsp cayenne pepper
2 TBSP chopped fresh dill

Steps:

  • Preheat oven to 375 degrees. Line pie dish with crust. (I took the frozen pie crust, removed it from the tin and put it in my 9 inch pie plate). In a medium fry pan, melt butter and saute shallots and leeks, just until the leeks begin to soften. Set aside. In a medium bowl, using a whisk, blend whipping cream, eggs, salt, and pepper. Add in salmon, cheese, leek mixture and chives, and mix well. Pour egg mixture into the pie crust, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned, and knifetest comes out clean. Enjoy!

CRUSTLESS SMOKED SALMON QUICHE WITH DILL



Crustless Smoked Salmon Quiche With Dill image

Make and share this Crustless Smoked Salmon Quiche With Dill recipe from Food.com.

Provided by Demandy

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups fat-free evaporated milk
1/4 cup nonfat sour cream
1 teaspoon Dijon mustard
4 large egg whites
1 large egg
1/2 cup shredded gouda cheese (2 ounces)
1/2 cup thinly sliced green onion
1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper.
  • Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
  • NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.

Nutrition Facts : Calories 64, Fat 1.1, SaturatedFat 0.3, Cholesterol 29.7, Sodium 129.4, Carbohydrate 6.5, Fiber 0.2, Sugar 5.5, Protein 6.9

SALMON AND SWISS CHARD QUICHE



Salmon and Swiss Chard Quiche image

This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis. The quiche can also be baked in your favorite crust if you prefer. Just bake a little longer

Provided by SnagleB

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons butter, divided
¼ cup plain dried bread crumbs
2 cups 2% milk
8 ounces salmon fillets, skin removed
⅓ cup chopped onion
½ bunch Swiss chard, chopped
½ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon dried marjoram
⅛ teaspoon ground nutmeg
3 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
  • Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
  • Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
  • Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
  • Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 6.7 g, Cholesterol 99 mg, Fat 9.3 g, Fiber 0.5 g, Protein 10.8 g, SaturatedFat 3.9 g, Sodium 289 mg, Sugar 3.7 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #seafood     #american     #salmon     #fish     #dietary     #saltwater-fish     #brunch

Related Topics