Introduction
Salmon peas cream cheese quiche is a delicious and hearty dish perfect for any meal. This recipe combines a thick homemade sesame seed crust with 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. Easy to prepare, this quiche is ideal for family dinners or entertaining guests.
Why You’ll Love This Recipe
This recipe is quick to make with minimal ingredients while delivering rich, satisfying flavors. It is adaptable for family meals, special occasions, or meal prep. The combination of wholesome ingredients with a traditional French approach makes it both comforting and fresh.
Recipe Origins
Inspired by classic French cuisine, this quiche highlights the harmonious flavors of the sea and garden. Scottish salmon, prized for its quality, pairs beautifully with fresh peas and creamy cheese. Quiches have long been a versatile staple in European kitchens, and this recipe continues that tradition with a modern twist.
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 until a dough forms. Wrap the dough ball in plastic wrap and refrigerate for two hours.
2- Remove the dough from the fridge 15 minutes before rolling. Preheat the oven to 180°C (350°F). Butter a 20–22 cm tart pan. Roll the dough to about 3 mm thickness and line the pan, pressing firmly against the edges. Freeze the crust while preparing the filling.
3- Cook the peas in salted boiling water for 3 minutes. Drain and cool immediately in cold water. Chop the chives finely.
4- In a bowl, mix cream cheese with eggs, Espelette pepper, milk, cream, and chives until smooth.
5- Spread the peas evenly over the tart shell. Pour the cheese mixture on top. Add large cubes of salmon, pressing gently into the filling.
6- Bake the quiche for about 40 minutes, adjusting cooking time based on thickness.
7- Let the quiche cool for at least 15 minutes before serving.
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 covered in the refrigerator for up to 3 days. Reheat gently in an oven at 160°C (320°F) for 10 to 15 minutes to preserve crust texture. Avoid microwaving to prevent sogginess. For longer storage, freeze portions tightly wrapped in foil and reheat in the oven.
Serving Suggestions
Serve this quiche with a fresh green salad dressed with vinaigrette. Roasted vegetables or steamed asparagus also pair well. A crisp Sauvignon Blanc or light Pinot Noir wine complements the meal perfectly. Fresh bread or baguette on the side completes the dish.
Common Mistakes
Overbaking dries out filling and crust. Using frozen peas without thawing causes excess moisture. Skipping dough resting leads to shrinkage during baking. Uneven dough rolling causes uneven cooking.
Recipe Variations
Low-Carb: Replace flour crust with almond flour pastry.
Gluten-Free: Use gluten-free flour blend.
Vegetarian: Substitute salmon with sautéed mushrooms or roasted bell peppers.
Frequently Asked Questions
Can I prepare this quiche in advance?
Yes, assemble the quiche the day before and bake fresh before serving.
Can I use smoked salmon instead of fresh?
Yes, but reduce added salt to avoid oversalting.
What cheese works best?
Cream cheese or fromage blanc provide mild creaminess balancing the salmon and peas.
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