This Salmon and Lemon Quiche is deliciously light and fluffy. You could substitute the salmon with any fish, and for a stronger flavour, you could use a smoked variety.
Ingredients (serves 4)
- 175 g plain flour
- a pinch of salt
- 40 g butter
- 75 ml cold water
- 400 g fresh salmon, filleted and skin removed
- zest of 1 lemon
- 100 ml cooking cream
- 2 large eggs
- Preheat the oven to 190°C
- Mix the flour, salt and butter together in a bowl until the mix becomes crumbly
- Add the water and mix until a smooth dough is formed.
- Place the mix on a lightly floured surface and knead by hand for a further 2 minutes.
- Roll the mix out to form a 25cm circle. Using the rolling pin, pick up the dough mix and gently lay over a 20cm flan case, pushing the base into the corners of the flan case with your fingers.
- Chill the flan case for half an hour, then prick the base with a fork and blind bake for 15 minutes (place some dried beans on the flan base to prevent the case from lifting and pop it in the oven), then place to one side.
- Cut the salmon into 3-4 cm chunks.
- Mix the salmon and lemon zest together in a bowl and season well. Spread the mix evenly over the flan case.
- Whisk the cream and eggs together then season, stir and pour over the salmon mix.
- Cook the quiche in the oven for about 30 minutes, until the top has become lightly browned.
- Remove from the oven and serve immediately, with a salad accompaniment.
I hope you enjoy this Salmon and Lemon Quiche recipe.
If you like this post, try my Creamy Smoked Salmon Pasta recipe.