Are you looking for the perfect weekend brunch meal? We have you covered. Our Salmon Quiche recipe is tasty, easy to prep, and even have as a leftover for the week ahead.
Here’s what you’ll need:
FOR THE CRUST
1 c flour
1/2 tsp salt
⅓ c butter or lard
3 T ice cold water
Mix flour and salt in medium bowl, cut in lard or butter using pastry blender or fork.
Continue mixing until coarse crumbs the size of peas form, sprinkle with water, 1 TBSP at a time, tossing with fork until mixture is moist.
Gather dough into ball and lay on lightly floured surface.
Using a rolling pin, roll out dough approximately 1″ wider than your pan. As Chef Josh says in the video, this quiche can be made in a round, pie shape, a big square pan, or whatever shape you’ve got.
Place dough in lightly greased pan and cut .5″ slits in about 6 spots throughout the dough, set aside.
FOR THE FILLING
1/2 lb wild Salmon Bristol Bay Sockeye — previously cooked — here’s a suggestion for you.
1 c fresh arugula or spinach, torn or chopped — choice is yours! For a more peppery bite, go with arugula.
½ c mushrooms, sliced
½ c cherry tomatoes, cut in half
¼ c onion, diced
3 scallions, diced
¾ c cream or half and half
½ c cheese of your choice–Josh used sharp, shredded cheddar
½ tsp salt
1 T butter
Preheat oven to 350 degrees\
Sautée onions, mushrooms, tomatoes, salmon, and scallions in oil for approximately 5 minutes
Whisk eggs in large bowl- add greens, cheese, and sauteed mixture
Slowly add half and half until just combined
Pour mixture over crust, even out veggies and salmon as needed
Bake 40 min or until egg mixture is cooked through.
Cut into serving-sized pieces and serve!
Tag us on social with your Pride of Bristol Bay Salmon using #prideofbristolbay.