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Salmon Quiche Lorraine

A gorgeous tart for a family dinner. Everyone will love it! You can make this fish quiche with either shortcrust or puff pastry — both work beautifully, coming out fragrant, appetizing, hearty, and wonderfully creamy. It's a great way to treat the family on a weeknight or a lazy weekend, and it works just as well when guests come over. The trick is keeping a package of puff pastry stashed in the freezer. You can use either fresh or canned salmon, and other fish works too.

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Loren quiche with fish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 11 g
Fats 44 % 15 g
Carbohydrates 24 % 8 g
248 kcal
GI: 22 / 67 / 11
    1. Take the pastry out of the freezer ahead of time and let it thaw to room temperature. When you're close to starting, prep the rest: rinse the salmon fillet, blot it dry with a paper towel, and cut it into small pieces; peel and rinse the regular and red onions, pat them dry, and cut each however you like — finely or in half-moons — keeping them in separate bowls; wash, dry, and cut the vegetables into small pieces (fresh or frozen both work — if frozen, thaw and drain first). Any vegetables work here — cauliflower, broccoli, carrots, corn, or peas. Spinach is great in this tart, and you can even add some chopped mushrooms. Peel, rinse, dry, and mince the garlic; and wash, dry, and finely chop the green onion and dill. 2. Grease a 10-inch (26 cm) tart pan with olive oil (you can go bigger, but then add 1 more egg and a little more vegetables). Preheat the oven to 400°F (200°C). 3. On a lightly floured surface, roll out the pastry and fit it into the pan, forming the sides and trimming any excess. Let the shell rest 5 minutes, then prick the bottom all over with a fork. Line it with parchment and fill with dried peas or beans (as pie weights). 4. Blind-bake the shell in the preheated oven for 15 minutes, until nicely golden. Remove the parchment and weights and bake 3–4 minutes more. Take the pan out and set it aside, and lower the oven to 340°F (170°C). 5. Set a skillet over medium heat, add the remaining olive oil, and heat it. Add the chopped regular onion (hold the red for now) and cook, stirring occasionally, for 5 minutes until soft. Add the prepared vegetables and minced garlic, and drizzle everything with the lemon juice. Cook together for 10 minutes, then season with salt and ground black pepper and stir. 6. Crack the eggs into a large bowl, pour in the cream, and add salt (about half a teaspoon) and ground black pepper. Whisk everything together until frothy. 7. Grate the cheese and add half to the skillet with the vegetables, along with the salmon, chopped red onion, green onion, dill, lemon zest, and chili flakes. Stir, then spread the mixture into the shell. Pour the egg mixture over the top and sprinkle with the remaining cheese. 8. Bake for 50–55 minutes; it may need a little more or less, but the custard needs to be fully set. Take it out, let it rest for 10 minutes, and serve. A light vegetable salad, fresh herbs, and lemon wedges make great accompaniments. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Minced salmon - 130  kcal/100g
  • Smoked salmon - 162  kcal/100g
  • Grilled salmon - 283  kcal/100g
  • Fresh salmon - 201  kcal/100g
  • Salted salmon - 269  kcal/100g
  • Salmon saute - 379  kcal/100g
  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Cheddar cheese - 392  kcal/100g

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