Raquel, author of Los Tragaldabas, brings us a recipe you'll want to make whether it's hot or cold: this salmon and cheese quiche will delight you, both for its flavor and its easy preparation. Don't miss it!
Savory pies are my weakness, especially quiches - they're my favorite! This type of pie offers so much flexibility when mixing ingredients, making them very versatile, since any variant is perfect: vegetables, meats, fish... you really have endless possibilities when preparing them. Plus, their easy preparation makes them even more appealing.
The recipe I bring you today is a very tasty quiche, with a salmon and goat cheese blend that pair so perfectly. It can't be missing that hint of dill, which gives it an essential freshness.
Quiches are a type of savory tart that comes from French cuisine. Their preparation is very basic: eggs and cream mixed with vegetables or any ingredient we like, which is used to fill a shortcrust or pâte brisée mold.
Le Creuset ceramic dish, Mediterránea glass goblet and Masterclass wooden board
The most famous quiche is the Lorraine, originating from the Lorraine region. Initially this quiche only contained cream and eggs; cheese and bacon were introduced later. From it came the other versions of one of the world's most famous savory tarts. If you want to know how to prepare delicious quiches, Julia Child explains it very well in her book The Art of French Cooking.
These kinds of tarts are perfect to enjoy at any time of day, they're delicious both cold and hot. Kids love their flavor so it's a great idea to practice with them in the kitchen and make the filling they like best.
For my quiche today I used the Le Creuset ceramic dish, as you can see it's beautiful so you'll just have to think about taking it out of the oven and presenting it on the table, it will look fabulous.
Ingredients
- 1 sheet of shortcrust pastry
- 250ml of cream
- 150-200gr goat cheese log
- 300gr fresh salmon, cleaned of bones and skin.
- 3 eggs
- 2 leeks
- Extra virgin olive oil
- Salt
- Pepper
- Nutmeg
- Fresh dill
- 1 egg to glaze the pastry
Baking ceramic balls, Textured porcelain plate and bowls and Le Creuset ceramic dish
Preparation
- Preheat the oven to 180º.
- In a frying pan add a drizzle of olive oil and sauté the leek sliced very thin, until softened.
- Add the salmon cut into small cubes and sauté. Set aside
- Grease our Le Creuset ceramic dish and spread the shortcrust pastry. Prick the base with a fork and place ceramic balls as weights so it doesn't puff up (alternatively you can use dried legumes).
- Bake for 20-25 minutes. Remove, brush with beaten egg and bake for 5 more minutes. Set aside.
- In a bowl beat the eggs and the cream. Add the goat cheese cut into small pieces, the salmon sautéed with the leek, the salt, pepper, nutmeg and the finely chopped fresh dill. Stir everything to combine and pour over our mold.
- Bake for 25 minutes or until we see our quiche is golden. Prick to check it's done.
- Let cool on a cooling rack and serve.
Comments
María del Mar said:
Me encanta esta receta y la haré sin duda pero…si no se utiliza papel de cocina en el molde, cómo se saca el quinche del molde una vez terminado para que no se rompa??
María José said:
Me encanta pero tengo una duda. En algunos blogs leo que pincelan la masa antes de ponerle las legumbres encima. Aquí, veo que es posteriormente… ¿hay alguna diferencia en el resultado?
Gracias
Marieta said:
Pues me ha parecido una quiché muy rica. La hice y estaba muy jugosa y con una ensalada es un plato completo. Me encantan tus recetas por lo buenas y fáciles que son. Gracias por compartir.