Salmon And Potato Quiche Food

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.

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 AND POTATO QUICHE

Steps:

• Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
• Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
• Put the potatoes in a saucepan; add enough water to cover.
• Bring to a boil, lower heat and cook until tender; drain.
• In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
• Sprinkle to cooked potatoes over the bottom of pie shell.
• Spoon the scallions over the potatoes.
• In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
• Spoon mixture over the onions and potatoes.
• In another mixing bowl, add the cream and eggs; whisk until well blended.
• Pour into pie shell.
• Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
• Cut into pie wedges and serve.

SWEET POTATO AND SALMON QUICHE

Steps:

• Preheat oven to 220°C Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.
• Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.
• Reduce oven to 180°C Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).
• Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
• Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
• Note: Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.

SALMON, DILL & POTATO TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
• Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
• Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.

SMOKED SALMON QUICHE WITH CRISPY POTATO CRUST RECIPE - (5/5)

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate. In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack. Reduce the oven to 350 degrees F. Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat. Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well. Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.