SALMON QUICHE
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
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.
SALMON QUICHE RECIPE
Try this Salmon Quiche Recipe that preps in just 15 minutes. Our Salmon Quiche Recipe is a fast & easy dish that your family will ask for again and again.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Cook onions and garlic in skillet sprayed with cooking spray on medium heat 5 min. or until onions are tender, stirring occasionally; spoon into crust. Top with salmon and cheese.
- Whisk eggs, mayo, milk and seasonings in medium bowl until blended. Stir in peas. Pour over ingredients in crust. Place quiche on rimmed baking sheet.
- Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 165 mg, Sodium 470 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 3 g, Protein 19 g
SPEEDY QUICHE TRAYBAKE
This genius veggie quiche traybake takes the hassle out of making quiche from scratch.
Provided by Jamie Oliver
Categories Healthy vegetarian recipes Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Grease a large 25cm by 35cm roasting tray with 1 teaspoon of olive oil. Crack the eggs into a bowl and beat with a fork.
- Layer the filo sheets into the tray, laying one sheet horizontally, and the next vertically, repeating as you layer, brushing a little of the egg between each sheet. (Make sure they cover the base of the tray and go up the sides so it can contain the filling.) Add a final brush to the last layer and scrunch up any excess pastry that hangs over.
- Finely slice the spring onions and add to the bowl. Coarsely grate the Cheddar cheese (reserving a little for the top) and the courgette, then add them to the bowl. Break the broccoli into florets, then thinly slice and add to the bowl. Season to perfection with sea salt and black pepper, then mix together.
- Carefully pour the mixture into the prepared pastry case, spreading it out so it's in an even layer, then sprinkle the remaining cheese over the top.
- Cook for 35 minutes, on the bottom of the oven, until the pastry is golden and the filling is set.
Nutrition Facts : Calories 406 calories, Fat 18 g fat, SaturatedFat 6 g saturated fat, Protein 24.1 g protein, Carbohydrate 40 g carbohydrate, Sugar 4.4 g sugar, Sodium 1.1 g salt, Fiber 4.9 g fibre
SALMON QUICHE
This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too.
Provided by Judikins
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
- Filling: Empty salmon with liquid in mixing bowl.
- Beat in cottage cheese and egg yolks; cream together.
- Stir in flour, salt, pepper, chives and lemon juice.
- Beat egg whites until stiff (not dry); fold into salmon mixture.
- Turn into prepared crumb crust.
- Bake at 350F for~40 minutes.
- Serve hot.
Nutrition Facts : Calories 242.4, Fat 15.6, SaturatedFat 8, Cholesterol 143.6, Sodium 397, Carbohydrate 9.5, Fiber 0.2, Sugar 1.6, Protein 15.9
CRUSTLESS SALMON QUICHE
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
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.
QUICHE
There's something so satisfying about a homemade quiche and this method guarantees delicious flavour. I like to have a pastry case ready rolled and in the freezer, waiting to blind bake when needed - the quantities I've given here are easy to double up, if you want to make an extra case and stash it away for your next picnic.
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Mushroom
Yield 10
Number Of Ingredients 11
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
- GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round - don't be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it's just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container
- Prep your chosen veg - peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
- ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat's cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.
Nutrition Facts : Calories 285 calories, Fat 17.7 g fat, SaturatedFat 9.8 g saturated fat, Protein 9.8 g protein, Carbohydrate 23.5 g carbohydrate, Sugar 4.5 g sugar, Sodium 0.5 g salt, Fiber 2 g fibre
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- Preheat oven to moderately hot 210°C/190°C gas. Place flour, butter and thyme in food processor. Using pulse action, press button for 30 seconds or until mixture is fine and crumbly. Add egg yolk and almost all the water, process for 20 seconds or until mixture just comes together. Add more water if necessary. Turn onto a lightly floured surface. Knead mixture gently to form a smooth dough. Cover with plastic wrap and refrigerate 20 minutes.
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- Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Place over pastry and spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for a further 10 minutes or until lightly golden.
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- Trim and roughly chop the leeks and zucchinis and place in a large pan on a low heat with a lug of olive oil and the thyme leaves.
- Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 15 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.
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- Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan.
- Meanwhile, slice the lettuce and cucumber. Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad.
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