Salmon Quiche
A decadent yet simple to make salmon quiche is perfect for picnics, brunch, lunch or even dinner served with a salad. Everyone will be impressed!
We love our seafood in Australia and I am pretty sure that is because we have some of the best and freshest seafood in the world. This recipe is ideal for taking on a picnic, a boating excursion, to the family do or just as a solid family meal mid week that can double as lunch for a few days after the fact! It is equally delicious hot or cold. But dont take my word for it, get onto it. Serve with a fresh leafy salad for a totally stunning lunch...cue the white wine.
Try some of our other quiche recipes...we have loads!
Leek, Mushroom and Feta Quiche
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Need
-
Pastry
- 380 Grams plain flour
- 190 Grams butter cold, cubed BUY
- 120 Grams ice cold water
- Pinches pink salt flakes BUY
-
Filling
- 500 Grams fresh salmon fillet
- 160 Grams mature cheddar cheese cubed
- 1 onion, peeled and halved
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 4 eggs
- 100 Grams cream BUY
- 100 Grams cream cheese
- A few snipped chives
- pink salt flakes and pepper to taste BUY
Do
- 1
To make Pastry: Place flour, butter and salt into Thermomix bowl and chop 5 sec/speed 6 until it resembles large bread crumbs.
- 2
Add water through hole in lid a little at a time while kneading 30 sec/Interval.
- 3
Press into flan or quiche dish and place in freezer for at least 30 minutes.
- 4
To make Filling: Preheat oven to 180ºC.
- 5
Remove bones, slice salmon thinly and lay onto pastry base. Set aside.
- 6
Place cheese into Thermomix bowl and mill 7 sec/speed 6. Set aside.
- 7
Place onion and oil into Thermomix bowl and chop 2 sec/speed 5. Saute 3 min/Varoma/speed 1. Spread over the salmon.
- 8
Place eggs, cream, cream cheese and chives into Thermomix bowl and mix 5 sec/speed 7. Adjust seasoning and pour mix over salmon and onion. Sprinkle with grated cheese and bake for 25-30 minutes or until just set in the centre.
- 9
Serve hot or cold with a fresh garden salad.
More
Pastry can be made ahead and frozen in flan/quiche dish (wrapped), up to 3 weeks ahead. Proceed with the rest of the recipe as instructed.
Use individual tartlet tins instead of one large quiche for a stunning entree, brunch or picnic.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
