Smoked Salmon Quiche

I looooooove quiches.

To me, they are the quickest, easiest, dinner to put together. Just toss in any vegetable, meat, fish, you have, and you’ll end up with a delicious hearty pie.

Once you’ve mastered the basic recipe, set your mind free and be inspired by whatever ingredient you have in your fridge or cupboard.

The best thing is that you can actually make this far ahead of time. Make it in the morning, or the evening beforehand (it can be stored for at least 2 days in the fridge). It actually tastes better, and adds to the texture if you make it a few hours before eating. Just warm it up in the oven and you’re good to go!

I swear to you, you will not regret learning about this recipe.

The Smoked Salmon Quiche is definitely one of my all time favourites. It has smoky, creamy, doughy flavours yet the texture is surprising as you bite through the crispy peas and soft onions. I often serve it as dinner with a green, herby salad on the side, or maybe with soup as a starter.

Oh my, I wish I was eating this right now.

Let me know about your own quiche creations! What do you like in your quiche?

Basic Quiche recipe

Servings: 8-10 slices
Time: 50 min
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Ingredients

270 grams (9.5 oz) of hearty pastry dough (I always use frozen storebought pastry, as it is just so much easier for a weekday dinner)
4 eggs
250 ml (1 cup) of cream
Salt and pepper
Butter for greasing

Used kitchen appliances

Oven
Quiche form
Bowl

Preparation

Preheat the oven to 200C or 400F. Let the pastry defrost. Grease the quiche form with butter.
In a bowl, crack the eggs and add the milk. Season with salt and pepper, and beat together.
Line the form with the pastry. Pour in the egg mixture. Bake for 30-40 minutes in the oven.

Any quiche recipe needs that easy preparation. Once you have the form lined with pastry, you can place anything you want in there. For example: bacon and cheese and make a traditional Quiche Lorraine. After adding the egg mixture you can top the quiche with anything you want, such as crumbled goat cheese, or pine nuts.

The possibilities are endless.

To make the Smoked Salmon Quiche, you’ll need:

100 grams (3.5 oz) of smoked salmon
400 grams (14 oz) of (frozen) peas
1 onion

The preparation is the exact same as the basic recipe, you just add some extra ingredients before adding the egg mixture.

Preparation

When using frozen peas, defrost them by placing them in a colander and letting cold water run over them. This will take the worst frost out of them and prevents your quiche from getting watery.
Slice the onion in thin slices. Place the salmon on the base of the quiche. Add the peas. Pour over the egg mixture. Place the onion slices on top.