Name: Quiche au Saumon (French - Main Course )
Cuisine: French
Ingredients: Butter - 100g (100g); Flour - 200g (200g); Salt - 1/2 tsp (1/2 tsp); Smoked salmon - 200g (200g); Eggs - 3 (3); Cream - 250ml (250ml); Gruyere cheese - 100g (100g); Chives - 2 tbsp (2 tbsp); Black pepper - To taste (To taste)

Quiche au Saumon

Menu: Different Food Styles or browse Other French Recipes

Quiche au Saumon (French - Main Course) Recipe

A savory tart made with a buttery pastry crust filled with a mixture of smoked salmon, eggs, cream, cheese, and herbs. Quiche au Saumon is a delicious main course that highlights the distinct flavor of smoked salmon.

Ingredients:

Butter - 3.5 oz (100g)
Flour - 7 oz (200g)
Salt - 1/2 tsp
Smoked salmon - 7 oz (200g)
Eggs - 3
Cream - 8.5 fl oz (250ml)
Gruyere cheese - 3.5 oz (100g)
Chives - 2 tbsp
Black pepper - To taste

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan with removable bottom with butter.
Bake the quiche for 30-35 minutes or until golden and set. Let it cool for 10 minutes before serving.
In a large bowl, mix together flour, salt, and butter until mixture is crumbly.
Add cold water, 1 tbsp at a time, until the dough comes together and forms a ball.
Roll out the dough on a floured surface and transfer it to the prepared pan.
Press the dough into the bottom and sides of the pan. Prick the bottom of the dough with a fork.
Bake the crust for 10 minutes, then remove from the oven to cool.
In a bowl, whisk together eggs, cream, chives, and black pepper.
Scatter the smoked salmon over the crust and sprinkle with grated Gruyere cheese.
Pour the egg mixture over the salmon and cheese.

More French Recipes

Pot-au-Feu

A traditional French stew made with beef, vegetables (such as carrots, leeks, and cabbage), and aromatic herbs. Pot-au-Feu is a hearty and nourishing dish, often served with crusty bread and condiments like mustard or pickles.

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Poulet Gaston Gérard

A baked or roasted chicken dish, often stuffed with a mixture of cheese, mustard, and breadcrumbs, then served with a creamy sauce. Poulet Gaston Gérard is a flavorful and indulgent main course that is popular in the Burgundy region of France.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Macarons

Colorful and delicate almond meringue cookies sandwiched together with a creamy filling. Macarons come in a variety of flavors such as pistachio, raspberry, and chocolate, and are a popular French confectionery enjoyed around the world.

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Nougat

A confectionery made with sugar or honey, roasted nuts (typically almonds or pistachios), and sometimes dried fruits. Nougat has a chewy texture and is often enjoyed as a sweet treat or given as a gift.

Fancy Something Else?

Shahi Paneer

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Italian Ossobuco

Ossobuco is an Italian dish that features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is slow-cooked until the meat becomes tender and the flavors meld together. Ossobuco is traditionally served with a gremolata (a mixture of lemon zest, garlic, and parsley) and saffron-infused risotto. It is a flavorful and indulgent main course that represents the richness of Italian cuisine and the Mediterranean.

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.

Pastel de Elote

A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.

Almond Jelly (Xing Ren Dou Fu Fa)

A soft and delicate jelly dessert made from almond milk, agar-agar, and sugar. It has a subtly sweet almond flavor and is often served with fruit or syrup.

BBQ Pork Buns (Char Siu Bao)

Soft and fluffy steamed buns filled with savory barbecued pork. They have a sweet and savory flavor and are a popular dim sum item.

Egg Biryani

Fragrant rice cooked with aromatic spices and eggs, resulting in a flavorful and savory one-pot dish. Egg biryani is a popular main course but can also be served as an appetizer portion.

Sushi

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.