Introduction
This salmon peas cream cheese quiche is a delicious, hearty dish perfect for any meal. Its thick homemade sesame seed crust complements the tender cubes of fresh Scottish salmon and vibrant green peas. The creamy cheese filling adds a rich texture that balances perfectly with the fresh ingredients. This salmon peas cream cheese quiche is simple to prepare and will surely delight your family or guests.
Why You’ll Love This Recipe
This recipe is quick to prepare with straightforward steps. It uses minimal ingredients while delivering a flavorful and satisfying dish. Adaptable for family dinners, special occasions, or meal prep, this quiche fits many needs. It combines wholesome ingredients with a traditional French touch, making it a crowd-pleaser.
Recipe Origins
Inspired by classic French cuisine, this quiche highlights the rich flavors of the sea and garden. Using Scottish salmon labeled for quality, paired with fresh peas and a creamy cheese base, it embodies a balance of freshness and comfort. Quiches have long been a staple in European kitchens, celebrated for their versatility.
Nutrition Information
Calories: 350 kcal
Fat: 22 g
Carbohydrates: 20 g
Protein: 18 g
Sodium: 300 mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 45 min
Servings: 2
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store the quiche in the refrigerator for up to 3 days, covered with plastic wrap. Reheat in the oven at 160°C (320°F) for 10-15 minutes or until warm. Avoid microwaving to maintain crust texture. For longer storage, freeze portions wrapped tightly in foil and reheat in the oven.
Serving Suggestions
Serve this quiche with a fresh green salad dressed with vinaigrette. A side of roasted vegetables or steamed asparagus complements it well. Pair with a crisp white wine such as Sauvignon Blanc or a light Pinot Noir for a balanced meal. Fresh bread or a baguette can be served on the side.
Common Mistakes
Overbaking the quiche can dry out the filling and crust. Using frozen peas without thawing may result in excess water, affecting texture. Skipping the resting time for the dough may cause shrinkage during baking. Ensure even thickness when rolling dough to avoid uneven cooking.
Recipe Variations
Low-Carb: Replace flour crust with almond flour pastry.
Gluten-Free: Use gluten-free flour blend for the crust.
Vegetarian: Substitute salmon with sautéed mushrooms or roasted bell peppers.
Frequently Asked Questions
Can I prepare this quiche in advance?
Yes, you can assemble the quiche the day before and bake it fresh before serving.
Can I use smoked salmon instead of fresh?
Smoked salmon will add a different flavor but works well. Reduce the salt added to avoid oversalting.
What type of cheese works best?
Cream cheese or fromage blanc provide a creamy, mild flavor that balances the salmon and peas perfectly.
Ingredients
- 200 g Scottish salmon fillet
- 125 g fresh or frozen peas
- 100 g cream cheese
- 7.5 cl milk
- 5 cl heavy cream
- 1.5 eggs
- 0.5 bunch chives
- 1.5 pinches Espelette pepper
- 250 g flour
- 125 g butter
- 10 g black sesame seeds
- 5 g salt
- 6 to 8 cl cold water
- 1 egg yolk (optional)
- Salt
Instructions
1- Prepare the shortcrust pastry by mixing softened butter with flour, sesame seeds, cold water, egg yolk, and salt. Form a dough ball, wrap in plastic, and refrigerate for 2 hours.
2- Remove the dough from the fridge 15 minutes before use. Preheat the oven to 180°C (350°F). Butter a 20-22 cm tart pan. Roll the dough to 3 mm thickness and line the pan, pressing dough against the sides. Freeze the crust while preparing the filling.
3- Cook peas in salted boiling water for 3 minutes. Drain and cool in cold water. Chop the chives.
4- In a bowl, mix cream cheese with eggs, Espelette pepper, milk, cream, and chives.
5- Spread peas evenly in the tart shell. Pour the cheese mixture over the peas. Cut salmon into large cubes and place them on top, pressing gently into the filling.
6- Bake the quiche for 40 minutes, adjusting the time by 5 to 10 minutes depending on thickness. Let cool for at least 15 minutes before serving.
