SMOKED SALMON ASPARAGUS QUICHE RECIPES

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SMOKED SALMON QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Smoked Salmon Quiche Recipe: How to Make It - Taste of Home 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

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

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.

Nutrition Facts : Calories 235 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 12g protein. Diabetic Exchanges 2 medium-fat meat

SALMON AND BROCCOLI QUICHE RECIPE - BBC FOOD



Salmon and broccoli quiche recipe - BBC Food image

Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin.

Provided by Tom Kerridge

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 13

80g/2¾oz light vegetable spread, plus extra for greasing
200g/7oz wholemeal flour, plus extra for dusting
1 tsp sea salt
150g/5½oz broccoli, cut into 2.5.cm/1in florets
150g/5½oz asparagus, cut into 5cm/2in lengths
6 large free-range eggs
100ml/3½fl oz full-fat milk
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh basil
250g/9oz hot smoked salmon
100g/3½oz frozen peas, defrosted
3 spring onions, trimmed and finely sliced
sea salt and freshly ground black pepper

Steps:

  • Grease a 24cm/9½in, 3cm/1¼in deep quiche tin with vegetable spread.
  • To make the pastry, put the flour, salt and vegetable spread into a food processor and pulse until the mixture resembles breadcrumbs. Add 80ml/2¾fl oz cold water to form a soft dough, pulsing briefly to combine. Take the dough out of the food processor, wrap in cling film and leave in the fridge to rest for 15 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour and roll the pastry out to the thickness of a £1 coin and 6cm/2½in larger than the diameter of the tin. Lay the pastry in the tin, pushing it into the edges, leaving the excess pastry hanging over the edge.
  • Prick the pastry all over with a fork and line with baking paper. Add a layer of baking beans and bake blind for 15 minutes. Remove from the oven, lift out the paper and beans and return the pastry case to the oven for 10 minutes. Turn the oven down to 180C/160C Fan/Gas 4.
  • Meanwhile, to make the filling, put a steamer over a saucepan of boiling water. Add the broccoli and asparagus and steam for 5 minutes. Drain well and leave to cool.
  • Beat the eggs in a bowl with the milk and herbs and season well with salt and pepper.
  • Arrange the broccoli and asparagus in the baked pastry case. Flake over the salmon and scatter over the peas and spring onions.
  • Carefully pour the egg mixture over the salmon filling and bake in the oven for 30–35 minutes or until just set. Trim away the excess pastry with a sharp knife.
  • Leave the quiche to cool slightly, then remove from the tin and cut into six slices.

Nutrition Facts : Calories 363kcal, CarbohydrateContent 27g, FatContent 16g, FiberContent 6g, ProteinContent 26g

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SALMON AND BROCCOLI QUICHE RECIPE - BBC FOOD
Salmon is a great fish to use in a quiche due to its relatively high fat content so you don’t need to worry about overcooking it. The wholemeal crust provides a lovely nutty taste and slight crunch. Each serving provides 363 kcal, 26g protein, 27g carbohydrate, 16g fat, 6g fibre. For this recipe you will need a 24cm/9½in, 3cm/1¼in deep quiche tin.
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  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake until light golden brown, 15-20 minutes. Remove foil and weights; bake until golden brown, 3-5 minutes. Cool. Reduce oven setting to 350°., In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne. Stir in broccoli, mushrooms and green onions. Sprinkle cheese over crust; pour egg mixture over cheese. Bake 60-65 minutes or until a knife inserted in the center comes out clean.
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