Smoked Salmon Quiche

I’m not sure where I got the idea for making a smoked salmon quiche, but I must have seen it somewhere in France (and not been able to eat it since it would surely have contained gluten). I looked at a bunch of recipes, and they were pretty standard and self-evident since quiche-making always contains the same base (eggs-cream-cheese-often nutmeg).

One idea I got from researching, however, was to place entire “sheets” of smoked salmon directly on the crust and put the cheese on top of that before adding the egg-cream mixture. I thought that was a good idea so that’s what I’m doing.

I have to warn you in advance (with my profuse apologies) that the pictures are not great on this post. I must have have gotten a smidge of cream on the lens (ahem). However, since I had made this twice in a short space of two weeks, I decided just to roll with it and not redo the quiche a third time for better pictures. As my regular readers know, my main focus for the last couple of years has really been on my books and not so much on this blog. But since I like my blog (and I like you guys) I continue to post here twice a month.

Speaking of books, I am a bit behind on this launch, but I finally finished my Christmas novella. It’s a complete story in 6 chapters and it’s on sale for .99 on Amazon. (Link here). Or you can get it for free by signing up for my author newsletter (right here). It’s a perfect way to discover if you like my style of writing — and (if you’ve never read it) the Regency genre as a whole. The rest of my books – memoir, contemporary romance & more Regency – can be found on the sidebar to the right.

But enough about books. Back to the quiche. I was cracking myself up because I began this post yesterday and used it as a tutorial to teach a friend how to blog. As such, I didn’t work on presenting the text with any sort of finesse.

I had just three sentences and 2 photos from the tutoring session on this blog when I got back to it today, and I almost hit “post” by accident when working behind-the-scenes on something else. It would have been hilarious (and embarrassing) because – although I could have unpublished it right away – it would still have gotten emailed to all my WordPress followers. So just for laughs, I’m giving you my near-miss in two photos / three sentences.

(Initial text from tutoring session in red).

Here is a photo. Here is the crust.

Here is the salmon on the crust.

I’m so witty. (ha)

As was so eloquently detailed, there is the crust and there is the smoked salmon on the crust.

A word about the crust. We can now in France get gluten-free flaky and regular quiche & tart crusts. They’re never sweetened and they’re made with fresh ingredients (for the most part) so they’re quite good. I chose a flaky pie crust for this one. If you need a gluten-free recipe, you can use the one from my Dijon mustard tart recipe. It will do the trick, but if you can get a flaky pie crust – gluten-free or regular – I think it will be better suited to this quiche. It’s called pâte feuilletée in French, and it’s almost a cross between regular crust and filo pastry.

Roll out the crust and place 6 slices of smoked salmon on it, which equals about 200 grams. Then put a cup of grated emmental or Swiss (gruyère) cheese on top of that.

Now you need what’s called the “migaine” in the Lorraine region (mee-genne), which is the egg-cream mixture. I used 4 eggs instead of the 3 that is most often used in quiche recipes.

I added a half-cup of sour cream to that. 1/4 teaspoon each of nutmeg and white pepper, and a tablespoon of fresh chives. I think you could use 1-2 teaspoons of dried chives or parsley. But fresh chives are best.

And voilà! Whisk that all together with a fork and pour it over the salmon and cheese layers.

Bake for 30 minutes in an oven preheated to 375° F (190°C).

And then you have this.

And then you have this.

And now you have this:

Hope you guys are having a great week!

 

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