Smoked Salmon Quiche
A dish with flour and + 2 1/2 tbsp butter at the center. On the table in about 30 minutes.
contains glutencontains dairycontains eggscontains fish
Ingredients
US
Metric
- 410 ml Flour
- 240 ml + 2 1/2 Tbsp Butter (divided)
- Up to 1/3 cup Water, chilled
- 120 ml Onion (finely chopped)
- 395 g Smoked Salmon (chopped)
- 10 ml Fresh Chives (chopped)
- 1 clove Garlic, chopped
- 10 ml Fresh Basil (chopped)
- 5 whole Eggs
- 240 ml Milk
- 240 ml Whipping Cream
Make it lactose-friendly
- 1 cup + 2 1/2 Tbsp Butter, divided → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup Milk → lactose-free milk, oat milk, or almond milk
- 1 cup Whipping Cream → lactose-free whipping cream or chilled coconut cream
Steps
- Combine all pastry ingredients in a food processor (mix flour and butter, then add water gradually while mixing).
- Gather into a ball, cover with plastic wrap and chill 1 hour.
- Saute onion until shiny in the butter.
- Stir in salmon, chives, garlic, and basil. Cool.
- Preheat the oven to 400F.
- Roll out the dough to fit a 10" tart pan. Prick with a fork.
- Arrange the salmon mixture in the pre-baked tart shell.
- Whisk eggs with milk and cream, season with pepper and pour in the tart shell.
- Bake about 30 minutes at 325F, until puffed and golden.
Nutrition (estimated, per serving)
| Calories | 650 |
|---|---|
| Protein | 24.1 g |
| Fat | 46.8 g |
| Carbs | 33.0 g |
| Fiber | 1.2 g |
| Sodium | 556 mg |
Source
based.cooking (community recipes, public domain) — unlicense