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Dinner · French · Project
Smoked Salmon Quiche
Something from the water, from the public-domain kitchen — kept the way its author wrote it.
- 70 min hands-on
- 90 min total
- Serves 6
- $8+ a serving
- Fish or seafood
- oven
- skillet
- blender
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 6
- 1¾ cupsFlour
- 1 cup+ 2 1/2 Tbsp Butter, divided
- Up to 1/3 cup Water, chilled
- ½ cupOnion, finely chopped
- 14 ouncesSmoked Salmon, chopped
- 2 tspFresh Chives, chopped
- 1 cloveGarlic, chopped
- 2 tspFresh Basil, chopped
- 5 wholeEggs
- 1 cupMilk
- 1 cupWhipping Cream
Method one step at a time, with timers in the app
- Combine all pastry ingredients in a food processor (mix flour and butter, then add water gradually while mixing).
- Gather into a ball, cover with plastic wrap and chill 1 hour.⏱ 60 min
- Saute onion until shiny in the butter.
- Stir in salmon, chives, garlic, and basil. Cool.
- Preheat the oven to 400F.
- Roll out the dough to fit a 10" tart pan. Prick with a fork.
- Arrange the salmon mixture in the pre-baked tart shell.
- Whisk eggs with milk and cream, season with pepper and pour in the tart shell.
- Bake about 30 minutes at 325F, until puffed and golden.⏱ 30 min
Allergens, with the fine print read
- ⚠Contains fish, dairy, eggs, gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.