SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
SALMON AND WATERCRESS QUICHE
The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite-and can always be made ahead of time! This recipe is excerpted from La Tartine Gourmande by Beatrice Peltre. This recipe is excerpted from La Tartine Gourmande. Read our review.
Provided by Béatrice Peltre
Categories Main Course
Yield 4
Number Of Ingredients 22
Steps:
- In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.
- Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).
- To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.
- In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.
- In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.
- In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.
- In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.
- Roll and cut the dough to fit inside the mold. Arrange the dough inside the mold and using a fork, make small holes at the bottom.
- Prebake for 10 minutes. Remove the parchment paper and weights and brush the crust with the egg white. Return to the oven and bake for 5 more minutes. Add the vegetables and crumbled salmon to the crust and pour the egg batter over the top.
- Bake the quiche for 30 to 35 minutes (20 minutes if you're making individual quiches), or until the top is golden and the egg flan is set. Let rest for 10 minutes before cutting; serve with a green salad.
Nutrition Facts : ServingSize 4
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
EASY SALMON QUICHE
Make and share this Easy Salmon Quiche recipe from Food.com.
Provided by dale7793
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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MOUTHWATERING SALMON & WATERCRESS QUICHE | GREAT …
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Servings 6Category Baking
- Sift the flour and salt into a large mixing bowl. Add the butter cubes and use your fingertips and thumbs to lightly rub it into the flour until the mixture resembles breadcrumbs. Add the Parmesan (if using) and rub again until the cheese is mixed in evenly. Now add the beaten egg yolk and water, and use a round-bladed knife to combine the wet ingredients with the dry until the pastry comes together. Gather it up with your hands and knead very briefly into a ball on a lightly floured surface. Try not to handle it too much at this stage, or the fat will get warm and the pastry will become tricky to use and may turn out tough and chewy. Wrap in clingfilm and chill for 30 minutes before use.
- On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, then prick the base with a fork and return it to the fridge for 30 minutes. Don’t be tempted to skip this step – it helps stop the pastry shrinking in the oven.
- Preheat the oven to 200°C/180°C/gas mark 6 and put a baking sheet in to heat up. Tear off a sheet of foil big enough to enclose all your salmon fillets and lay it on a work surface. Put the salmon in the middle, add the lemon juice and some salt and pepper, and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set aside to cool.
- Take the pastry case out of the fridge, line with crumpled non-stick baking paper and fill with baking beans. Place in the oven on the hot baking sheet and bake for 20 minutes. Then remove the paper and beans and return the case to the oven for a further 5 minutes. This will allow the pastry base to dry out before you pile in the filling.
SALMON AND WATERCRESS QUICHE RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
Servings 8Published 2021-06-01Category Light Bites
- For the pastry, place the flour, salt and butter into a bowl and rub together until it resembles breadcrumbs. Add enough water to bring the mix together into a dough.
- Roll the pastry to around 3mm thick. Once rolled, lift the pastry up and use it to line your 23cm sandwich tin, gently pressing it down into place.
- Lightly prick the base with a fork and blind bake at 170°C for 15 - 20 minutes until lightly coloured and cooked through. Remove from the oven and leave to cool.
- For the filling, tear your salmon into bitesize pieces. Next, remove and discard any large or woody stalks from your watercress and roughly chop. Thinly slice your spring onions, and finely chop your dill.
- Place the smoked salmon, watercress, spring onion and dill in a bowl, and mix to combine well. Place into your cooled pastry case.
- Place the eggs, milk, double cream and salt and pepper into a large jug and whisk together well.
- Pour gently over the filling, and place it in the oven at 170°C for 30 - 40 minutes, or until the top is golden and the filling is set, but with a slight wobble.
- Remove from the oven and allow to sit for 10 minutes before cutting and serving.
SALMON AND WATERCRESS QUICHE | GREAT BRITISH FOOD …
From greatbritishfoodawards.com
Servings 6
- On a lightly floured work surface, roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, then prick the base with a fork and put it in the fridge for 30 minutes. Don’t be tempted to skip this step – it helps prevent any shrinkage in the oven.
- Preheat the oven to 200°C/ Fan 180°C/gas mark 6 and put a baking sheet in to heat up. Tear off a sheet of foil big enough to enclose all your salmon fillets and lay it on a work surface. Put the salmon in the middle, add the lemon juice and some salt and pepper, and scrunch to seal tightly. Bake in the oven for 12 minutes, then remove and set aside to cool.
- Take the pastry case out of the fridge, line with non-stick baking paper and fill with baking beans. Place in the oven on the hot baking sheet and bake for 20 minutes. Then remove the paper and beans and return the case to the oven for a further 5 minutes. This will allow the pastry base to dry out before you pile in the filling.
- Reduce the oven to 180°C/160°C fan/gas mark 4. Melt the butter in a frying pan over a medium heat. Add the onion and let it soften for 8 minutes. Remove from the heat and leave to cool, then spoon evenly into the pastry case. Thickly flake the salmon (discarding the skin) and scatter it over the onions along with the parboiled potatoes and most of the chopped watercress and dill.
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