As incredible as it may sound, flavorful dish of eggs, cream and spices in a pastry shell goes back to ancient Roman times, when it was called patinea. This tall salmon-broccoli quiche version has everything; protein, carb, and fibers. That bad boy would have certainly been Gladiator's choice – let's call it Maximus then ;)
Make a 8’’/20cm x 2’’/5cm greased cake ring, or a larger removable bottom quiche pan. Though, and as you can witness, using tall cake ring for quiches give best results. How to keep pie crust from shrinking:
1) Don't overwork the dough. 2) Give dough enough time to rest. 3) Don't stretch the dough when shaping it. 4) Let rest in the refrigerator before being baked. 5) Fill up pie crust to the top with pie weights, rice or beans. Rub flour with butter cut into cubes, and salt until mixture resemble coarse meal. Add the egg and water; mix until just combined. Wrap up in plastic film and chill to rest and harden. Dust your countertop and pastry, then roll out until the dough is about 1/8’’/3mm thick round and about 2-inch/5cm greater in diameter than your cake ring. Lay pastry over the greased cake ring. Gently press the dough with your thumbs onto the mold, start at the center and move outward without stretching it. No free spaces should be left behind. If using cake ring, use rolling pin corner to gently press the pastry against the ring. This technique is awesome!.. Lightly prick with a fork. Chill pastry for 30 minutes. Use your paring knife to remove excess dough from the edges. Let tart shell to rest (Uncovered) in the refrigerator overnight, or for up to 3 days before being blind baked. It can also be made in advance and frozen for a few weeks as well.
Top raw pie crust with 2 sheets of microwave-safe plastic wrap (It won't melt). Fill up with pie weights, rice or beans and blind bake for 30 minutes. Remove pie weights, and let cool tart shell with the cake ring in.
Mix all ingredients together with an immersion blender. Sieve and season with salt, pepper and nutmeg to taste. Store quiche sauce for up to 4 days in the refrigerator.
Fill up a large saucepan with water. Bring to a boil, add 10g salt. Cook broccolini for about 4 minutes, or until just cooked (Parboiled). Transfer greens in ice water to stop cooking process – drain and lay greens over paper towels; pat dry. Meanwhile, chop red onions. In a hot frying pan, add a drizzle olive of oil, and a pinch of salt. Throw in red onions, and cook until it begins to caramelize; cool. Debone salmon filet, and cut into chunks. Slice out smoked salmon.
First, cover bottom crust with grated parmesan. Add half of the broccolini, onions, chunks of goat cheese. Add the fresh and smoked salmon. Season fish with salt, pepper, and rosemary. Top with more greens, fish and parmesan. Wait until oven is ready before filling up quiche with the sauce.
Bake quiche at 350ºF/180ºC for 55 minutes. Baking time may be shortened if using a convection oven. Note that the quiche is baked when it begins to puff up. Quiche is best served at room temperature, or warm. Quiche can be accompanied with some arugula, salad.. tossed in an olive oil-lemon juice vinaigrette. Quiche can be stored in the refrigerator for a couple of days. Do not freeze. Enjoy!
2 thoughts on “Salmon Quiche”
I have made this recipe 2 times, it is just outstanding!!! I have used Bruno’s pie dough recipe and his quiche sauce recipe for several different quiches as well. The crust and the sauce are the best I have had regardless of what is put in for the filling. There is an amazing bakery in Monterey, California – “Alta” that bakes the best quiche I have had – from a bakery. The recipe Bruno has, his crust and his sauce are even better than that bakery. Amazing work Bruno. Thank you!!!
The recipe is unique! I made this quiche for my family and they loved it! The filling was the best! Combining fresh salmon with smoked salmon brought the quiche to the next level. Thank you!!!