Easy Salmon Quiche Food

SALMON QUICHE

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.

SALMON & ASPARAGUS QUICHE

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.

SALMON QUICHE

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.

CHEDDAR SALMON QUICHE

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.

SALMON QUICHE RECIPE

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.

SMOKED SALMON QUICHE

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.

SALMON & WATERCRESS QUICHE

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.

RECIPE SPINACH AND SALMON QUICHE

Steps:

• Prepare the quiche doughCook the spinach for 15 minutes in a pot of salted water. Drain well.In another pot, cook the salmon in simmering water for about 5 minutes, then drain and crumble into pieces or flakes.These three steps can all be done in advance Roll the dough out and transfer it to your tart pan. Prick with a fork and cover with dried kernels or nuts to prevent the dough from deforming while cooking. Pre-bake the dough for 8 to 10 minutes. Take the dough out of the oven and remove the kernels.Spread the spinach into the pan (make sure it's well drained, if you need to you can press the spinach against a colander with your hands) then add the crumbled salmon on top of the spinach.In a separate bowl, add the eggs, cream, salt, pepper and a pinch of nutmeg. Mix well. Pour the mixture over the tart and sprinkle with grated cheese.Bake in the oven at 400°F (200°C) for about 25 minutes.

SIMPLE SALMON QUICHE

Steps:

• Gather the ingredients and heat the oven to 450 F.
• Bake the pie crust in the preheated oven for 5 minutes. Remove the crust from the oven and place on a rack to cool. Reduce the oven temperature to 350 F.
• Drain salmon, reserving 1/4 cup of the liquid. Pick the salmon over and remove bones and skin. Flake the salmon and set aside.
• When the pastry has cooled, add the flaked salmon and then sprinkle with lemon juice.
• In a skillet over medium heat, melt the butter. Cook the onion for about 4 minutes, or until translucent. Spoon the onions over the salmon and sprinkle with parsley.
• In a medium bowl, whisk the eggs with the reserved 1/4 cup of salmon liquid, the milk, seasoned salt, and pepper. Pour over salmon.
• Place the quiche on a baking sheet and bake it at 350 F for 40 to 45 minutes, or until firm. Remove the salmon quiche to a rack and let it rest for 5 minutes before slicing and serving.
• Serve this salmon quiche hot with a tossed salad if desired.

SALMON QUICHE

Steps:

• Preheat oven to 350 degrees F.
• Prepare salmon by draining liquid and removing skin and bones.
• In a bowl, lightly beat heavy cream, eggs, salt and pepper.
• Add salmon and shredded mozzarella cheese.
• Pour into frozen pie crust.
• Bake for 45-50 minutes or until cooked through to the center. If it begins to get to dark for your liking, cover lightly with aluminum foil.
• Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature.

SALMON AND BROCCOLI QUICHE

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.

EASY SMOKED SALMON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Saute mushrooms.
• Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
• Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
• Bake 40-45 minutes, or until quiche is puffed and browned.

EASY SALMON QUICHE

Steps:

• Place flour,eggs and butter in a food processor and process to combine.
• Pour mixture into a pie plate.
• Top with the salmon, onion and pepper to taste.
• Sprinkle with cheese.
• Bake at 180 degrees C for 35 minutes or until set and top is golden brown.

CRUSTLESS SALMON QUICHE

Steps:

• Preheat the oven to 180C/350F degrees.
• Heat the olive oil in a large saucepan and cook the onions for 3-4 minutes until they are soft.
• Add the spinach, salmon, dill and garlic powder. Gently mix and remove from the heat.
• In a medium bowl, beat the eggs with the cream and the Parmesan cheese.
• Season with the salt and pepper.
• Spoon the salmon spinach mixture into 6 4 inch quiche cases (or one large 8 inch tin).
• Pour the egg mixture over the filling
• Bake for 20-30 minutes until firm.
• Enjoy warm or cold.

EASIEST CHEESE QUICHE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan , press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
• Sprinkle cheese into the bottom of the pie crust; set aside.
• In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
• Pour the custard mixture carefully over the cheeses in the crust.
• Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.