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Salmon Quiche

salmonquicheA true quiche is the quiche Lorraine which originated in northeastern France in a region known as Alsace-Lorraine, hence its name. This rich, savoury egg custard and bacon pie with Gruyère cheese is baked in a pastry crust. Over the years, however, the original recipe has been adapted to include a variety of ingredients, including, in this case, salmon to make a filling meal for a special lunch when eaten with a side salad and artisan bread and butter. For an even heartier meal, serve it with a simple soup or consommé.

1 (9”) pie crust, unbaked
1 (14¾ oz) can salmon, with liquid
1 Tbsp. lemon juice, freshly squeezed
1½ Tbsp. butter
½ cup onion, minced
1 Tbsp. fresh parsley, chopped
4 large eggs
1 cup milk
1 tsp. Old Bay seasoning
1 dash black or white pepper, freshly ground

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 (180°C/160°C fan, Gas Mark 4).

Bake the Crust:
Drain salmon, reserving ¼ 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.

Add the salmon to the cooled pastry 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.

Spoon the onions over the salmon in the crust and sprinkle with parsley.

In a medium bowl, whisk the eggs with the reserved ¼ cup of salmon liquid, the milk, Old Bay and pepper. Pour over salmon.

Place the quiche on a baking sheet and bake it at 350°F (180°C/160°C fan, Gas Mark 4) for 40-45 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.

Makes 6 servings.

Variations:

  • Quiche is the type of dish that lends itself to experimentation and variation with all types of proteins. To maintain a seafood theme, consider these ideas or make up your own. It's important to remember that any ingredient you add must not have a significant water content otherwise, your quiche will be soupy.
  • If you like a richer egg custard, use part milk and part half-and-half.
  • Instead of canned salmon, use smoked salmon.
  • Use crabmeat in place of the salmon and add ¾ cup Swiss cheese along with a pinch of nutmeg.
  • Try 1 lb of peeled and deveined cooked shrimp in place of the salmon and add ½ lb blanched asparagus cut into 1" pieces.
  • Add a few Tbsp. of crumbled cooked bacon to the quiche mixture.
  • How to Store: Cover and refrigerate leftover salmon quiche within 2 hours and eat within three days.
  • To reheat quiche, remove it from the refrigerator and let it stand at room temperature while you preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Cover the quiche with foil and heat for 15-20 minutes or until hot.