Description
A refined French quiche featuring tender chunks of salmon, creamy Boursin cheese, and a delicate custard, all baked into a buttery golden crust and finished with fresh dill.
Ingredients
Units
Scale
- 1 sheet of shortcrust pastry
- 7 oz (200g) fresh salmon fillet, cubed
- 3.5 oz (100g) smoked salmon, chopped
- 5 oz (150g) Boursin cheese (garlic & herb)
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 teaspoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Roll out the pastry and press into a tart pan. Prick the base with a fork and blind bake for 10 minutes.
- In a skillet with a bit of olive oil, lightly sear the fresh salmon cubes for 2–3 minutes just to color. Set aside.
- In a bowl, whisk together eggs, cream, milk, and Boursin cheese until smooth. Season with salt and pepper.
- Spread chopped smoked salmon evenly in the pre-baked tart shell. Add seared salmon cubes.
- Pour the egg and cheese mixture over the salmon.
- Bake for 30–35 minutes until golden and set in the center.
- Let cool slightly, then garnish with chopped fresh dill before serving.
Notes
- You can substitute crème fraîche for heavy cream for a tangier taste.
- Serve warm or at room temperature with a side salad.
- Leftovers can be stored in the fridge and gently reheated in the oven.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 370
- Sugar: 2g
- Sodium: 430mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 145mg
