Recipe provided by Alaska Seafood Marketing Institute
Ingredients
Crust
- 1 1â2 c flour
- 1â2 c cold butter, cubed
- 1 egg, slightly beaten
- 1 tbsp plus 1 tsp cold milk
- 1 tsp sugar
- 1â2 tsp salt
Filling
- 1 tsp each vegetable oil and butter
- 7 oz Alaska salmon, fresh or thawed, cut into chunks
- 5 oz fresh spinach, chopped
- 2 eggs, slightly beaten
- 1â3 c light cream
- 1â2 c grated hard cheese (such as cheddar, GruyĂšre, or mozzarella)
- 2 tbsp pine nuts, toasted
- Salt, to taste
Preparation:
Step 1: Prepare crust
In a bowl, add the cold cubes of butter to the flour. Rub the butter between your fingers into small pieces. Mix in the egg, cold milk, salt, and sugar. Form into a ball then roll out the dough between 2 pieces of parchment paper. Place parchment on a tray; refrigerate pastry for 30 minutes.
Step 2: Cook the salmon
Heat the vegetable oil and butter in a pan over medium heat. Add the salmon chunks; sauté until exterior is cooked. Stir in the spinach to wilt it. Remove pan from heat; cool.
Step 3: Make the quiche filling
Mix the eggs, cream, cheese, and salt to taste. Add in salmon and spinach.
Step 4: Par-bake the crust
Heat oven to 375ÂșF. Line a tart pan (with removable bottom) with the chilled dough. Prick the interior bottom of the crust with a fork. Bake for 15 minutes; remove from oven.
Step 5: Prepare and serve
Pour the filling into the crust. Sprinkle on the pine nuts. Bake for 15- to 20 minutes, until toothpick inserted near the center comes out clean. Let set 5 minutes before serving.
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