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

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.

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.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

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.

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.

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.

Fancy Something Else?

Greek Revani

Revani is a traditional Greek cake made with semolina flour, yogurt, sugar, and flavored with lemon zest or rosewater. It is soaked in a sweet syrup made from sugar, water, and lemon juice. Revani has a soft and moist texture and is often garnished with almonds or powdered sugar. It offers a delightful combination of flavors and represents the use of semolina and citrus in Greek desserts and the culinary heritage of the Mediterranean region.

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Champiñones al Ajillo

Champiñones al Ajillo are sautéed mushrooms cooked with garlic, olive oil, and white wine. This simple yet delicious dish is often served as a tapa or as a side to accompany main courses.

Dumplings (Jiao Zi)

Steamed or boiled dough pockets filled with a variety of ingredients such as meat, vegetables, or seafood. They come in various shapes and sizes, and are often served with soy sauce or a dipping sauce.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

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.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.