Main Dishes

Salmon Quiche


Easy salmon quiche with shallots, Swiss cheese and tarragon.

10 oz. fresh salmon
3 shallots minced
1 Tbsp. unsalted butter
½ tsp. Kosher salt
¼ tsp. cracked black pepper
2 tsp. French tarragon
¼ cup white wine
4 eggs
¼ cup heavy cream
¼ cup light sour cream
¾ cups Swiss cheese
pinch of ground caraway
1¼ cups all purpose flour
½ tsp. salt
3 Tbsp. ice cold water
7 Tbsp. cold unsalted butter cut into small pieces
¼ tsp. apple cider vinegar
To make the crust: 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. Remove from food processor and dust with flour. Wrap in plastic and refrigerate for one hour. While the dough cools, cook salmon in butter and shallots. Sprinkle with Kosher salt and cracked pepper. Cook for about 8 minutes, turning once. Add the wine, cover and cook for an additional minute. Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces. Preheat oven to 350'F In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon. Roll out the crust on a floured surface and roll into a 10" circle. Fit into tart or quiche pan. Poke holes with a fork in multiple places. Blind bake for 10 minutes. Remove from oven. Place salmon chunks on the bottom of the pan, add shallots and cheese. Cover with egg mixture. Bake for about 30 minutes uncovered. Test with cake tester for doneness.


32% DV

31% DV

32% DV

6% DV

7% DV

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