Quiche is such a “low effort, high impact” dish. Just a handful of ingredients can turn into a great meal, whether you’re having it for breakfast, lunch, dinner, or even brunch (don’t forget the mimosas). My version is even easier because you don’t have to make a pie crust!
But, I’m not going to lie: This Salmon Quiche is a little bit on the pricey side, but rest assured it’s worth it because it can feed you plus five to seven of your loved ones. This also keeps well in the fridge, so it’s a nice meal prep option.
SALMON QUICHE
Prep Time: 30 minutes
Cook Time: ~1 hour
Serves 6-8 people
INGREDIENTS
For the Crust:
10 sheets Filo Pastry
3 tbsp + 2 tbsp Butter
For the Filling:
5 large Eggs, beaten
125 ml All-Purpose Cream
1/2 tsp Brown Sugar
2 slices Salmon Steak
10-12 stalks Asparagus, cut into 2-inch pieces
4 ounces Cream Cheese (plain or herbed)
1 whole Onion, sliced
1 tsp Garlic, minced
Cooking oil of choice, for frying/sautéing
Salt & Pepper to taste
Lemon wedges, for garnish
STEPS
1.) Caramelize onions with some oil, salt, and pepper. You can use white or red onions, whatever you have available. Once browned, add the garlic and asparagus. Sauté for about three to five minutes or until the garlic is aromatic. Place in a bowl and set aside.
2.) If you’re using smoked salmon, skip to Step 3.
If you’re using frozen/uncooked salmon: sing the same pan, quickly fry the salmon on high heat until both sides are browned but not cooked all the way through. This could take 2-3 minutes per side. Remove from heat and let it cool before flaking it. P.S. Some might say this step is unnecessary, so you can skip it if you like. I just like the flavor of crisp, browned fish. Also, highly recommending salmon from Cold Storage Seafood.
3.) While waiting for the fried salmon to cool, make your egg mixture by combining the eggs, all-purpose cream (you can also use evaporated milk or heavy cream), salt, pepper, and some sugar. Mix well then set aside.
4.) You can now make your crust by laying down one filo sheet at a time, brushing some melted butter in between layers. I used an 11-inch tart pan with a removable bottom, but you can use any baking dish you like as long as the filo sheets can cover the sides.
5.) Once the fried salmon is cooled and flaked, you can start assembling the quiche: onions and asparagus at the bottom, flaked salmon/smoked salmon strips, then dollop some cream cheese all over. Using a small ladle, scoop your egg mixture gently over so it won’t dislodge your carefully layered ingredients.
6.) Bake at 180°C for 30-40 minutes. I’m using an electric oven, so the heat source might be different from yours. Just make sure to check the quiche every 10 minutes or so. Take it out when the sides are browned but the center is still a bit jiggly. Let it cool until only slightly warm before slicing.
7.) This is best served with a lemon wedge and a side salad. I only used mixed greens, quartered cherry tomatoes, and store-bought salad dressing (I love the Beerenberg Creamy Parmesan Caesar Dressing).
Enjoy!