It’s summer in Alaska and that means fresh, wild, delicious salmon. It also means fresh, wild, delicious salmon leftovers (just once in a while). I’m not a huge fan of leftover salmon and the typical recipes that use cooked salmon such as salmon burgers, but here I was last night, with a tasty leftover grilled salmon steak. What was I to do?
Make a quiche, that’s what I did!
I’ve made about three quiches in my life and they haven’t been great. They turn out tasting more like scrambled eggs, and I’m not a fan of that texture. I want a more solid quiche that’s salty and tastes better than a scrambled egg.
So I found a recipe for smoked salmon quiche and then found these helpful tips from Saveur. After a few tweaks I felt confident and equipped to make a delicious, creamy quiche. It worked!
Leftover Salmon Quiche
Serves 4
Ingredients:
- 1 sheet store-bought puff pastry (I found it in the refrigerated aisle by the pie crusts but if you only find it frozen make sure it’s thawed)
- 4 eggs
- 1 cup whipping cream
- 1/2 teaspoon salt
- freshly ground pepper, to taste
- dash liquid smoke (optional)
- a couple of dashes of Tabasco Sauce
- 1 teaspoon flour
- leftover cooked salmon, about 1 cup
- 1/2 cup crème fraîche (sour cream or cream cheese would probably work instead)
- 1/4 cup chopped green onions
Directions:
Preheat oven to 375 F. Unfurl the puff pastry on a lightly floured surface and use a rolling pin to smooth it out. Place the sheet in a pie pan and push the dough down so it gets into the corners and up the sides of the pan. Use kitchen shears to trim away the excess so the dough is flush with the top edge of the pan. Prick it several times with a fork and completely cover with foil. Weigh it down with pie weights, uncooked beans, or in my case, a smaller pie pan. Bake for 10 minutes.
Remove from heat and turn oven down to 300 F.
In a large liquid measuring cup, gently whisk together the eggs, whipping cream, salt, pepper, liquid smoke, Tabasco Sauce and flour. Pour the mixture into the pie pan. Sprinkle the salmon so it’s evenly distributed. Add dollops of crème fraîche all around then sprinkle the green onions all over.
Place in oven and bake uncovered for 1 hour. Remove from oven and let sit 10-20 minutes before serving.
Delight in the fact that you made a quiche that didn’t suck (hopefully).
Alaska Knit Nat 