Salmon Artichoke Quiche
Salmon Artichoke Quiche might be just the Mediterranean recipe you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 785 calories, 26g of protein, and 49g of fat per serving. For $3.56 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have leek, flour, goat cheese, and a few other ingredients on hand, you can make it. 322 people have tried and liked this recipe. Several people really liked this main course. It is brought to you by My San Francisco Kitchen. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. With a spoonacular score of 74%, this dish is good. Similar recipes are Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche), Artichoke Quiche, and Prosciutto and Artichoke Quiche.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
6 artichoke hearts, chopped
1 tbsp canola oil
1 tbsp dill
4 eggs
2 cups all-purpose flour
4 oz goat cheese, crumbled
1 cup half-and-half (or heavy cream)
1 leek, thinly sliced
¾ tsp salt
Pinch salt, black pepper, and nutmeg
1 cup chopped smoked salmon
2 tsp sugar
7 tbsp unsalted butter, chilled and cubed
4-6 tbsp cold water
Equipment:
mixing bowl
stand mixer
whisk
plastic wrap
frying pan
oven
springform pan
tart form
bowl
Cooking instruction summary:
Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).Add the butter and continue mixing until crumbly.Add the water, 1 tbsp at a time, while mixing.Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.Preheat oven to 350 degrees F.Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.Bake for another 40 minutes.Let cool for 5-10 minutes before serving.
Step by step:
1. Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
2. Add the butter and continue mixing until crumbly.
3. Add the water, 1 tbsp at a time, while mixing.Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.Preheat oven to 350 degrees F.
4. Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
5. Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.Once crust is done, remove from oven and add half of the egg mixture.
6. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
7. Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
8. Bake for another 40 minutes.
9. Let cool for 5-10 minutes before serving.
Nutrition Information:
covered percent of daily need
