La salmon quiche Lorraine This is a delicious twist on the classic quiche Lorraine, perfect for a casual meal or a leisurely brunch. This recipe combines the delicate flavor of smoked salmon with the richness of cream and the melt-in-your-mouth texture of Gruyère cheese, for a flavorful combination that will appeal to all ages. Easy to prepare, it requires only a few simple ingredients and a reasonable cooking time. Whether for a light lunch or a dinner served with a salad, this quiche brings flavor, elegance, and convenience to your table, while remaining original and refined.
Table of contents
Recipe for salmon quiche Lorraine
Practical information
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Difficulty: Easy
- Servings: 4 to 6 people
Ingredients
- 250 g of homemade shortcrust pastry
- 200g of smoked salmon
- 3 eggs
- 200 ml of thick fresh cream
- 100 ml of milk
- 100 g grated Gruyère cheese
- Salt and pepper
Home
- 26cm diameter pie tin
- Bowl
- Fouet
- Knife
- Cutting board
- Baking paper
Steps for preparing salmon quiche Lorraine
Preparation of the dough
- Preheat oven to 180 ° C.
- Spread the shortcrust pastry in the mold and prick the base with a fork.
- Bake for 10 minutes to pre-cook the dough.
Preparing the quiche filling
- In a bowl, beat the eggs with the cream and milk until you obtain a smooth mixture.
- Add the grated Gruyère cheese.
- Season with a little salt and pepper, then mix well.
Assembling and baking the quiche
- Cut the smoked salmon into small pieces and distribute them evenly over the pre-baked pie base.
- Pour the mixture over the salmon in the mold.
- Bake for 30 to 35 minutes, until the surface is golden brown and firm to the touch.
- Allow to cool for a few minutes before cutting and serving.
Tips for making a successful salmon quiche Lorraine
Preparation tips
To make a perfectly successful salmon quiche Lorraine, it's important to choose a high-quality, firm, and flavorful smoked salmon that will add taste without being too salty. dough The pastry should be evenly rolled out and pricked before baking to prevent it from puffing up or becoming soggy under the creamy filling. Pre-baking helps prevent the pastry base from becoming soggy. When mixing the eggs, cream, and milk, it's advisable to beat gently to incorporate air without creating foam, which ensures a smooth and melt-in-your-mouth texture after baking.
Tasting and accompaniments
Salmon quiche Lorraine is best enjoyed hot or warm to fully appreciate its creamy texture and the salmon's aroma. It pairs perfectly with a green salad lightly seasoned, with a few cherry tomatoes or cucumbers To add freshness and balance the richness of the cream, sparkling water or fresh vegetable juice offers a pleasant contrast.
Conservation
To preserve salmon quiche Lorraine, it's best to let it cool completely before placing it in an airtight container in the refrigerator. It will keep for up to two days while retaining its texture and flavor. To reheat it, use a preheated oven at a moderate temperature to restore the quiche's moistness without drying out the crust.
Variations of salmon quiche Lorraine
Quiche Lorraine with salmon and goat cheese
For a more pronounced and slightly tangy flavor, you can incorporate fresh goat cheese. Simply crumble 80g of goat cheese over the salmon before pouring in the quiche mixture. The cheese will melt slightly during baking, creating small creamy pockets that provide a textural contrast and enhance the overall flavor of the quiche.
Quiche Lorraine with salmon and spinach
To add more freshness and color to the salmon quiche Lorraine, you can add... spinach Fresh. Wash and drain 150g of spinach before lightly sautéing it in a pan with a drizzle of olive oil. Arrange the spinach on the pastry base before distributing the salmon pieces, creating an even layer that will blend with the quiche filling during baking. This variation adds a subtle vegetal flavor that contrasts with the richness of the cream and Gruyère cheese.
Quiche Lorraine with salmon and sun-dried tomatoes
This variation gives the quiche a more intense and slightly sweet flavor. Chop 60g of sun-dried tomatoes into small pieces and scatter them over the pastry base along with the salmon. The sun-dried tomatoes release their flavor during baking and pair particularly well with Gruyère cheese, adding a Mediterranean touch to the classic recipe.
Salmon and leek quiche
THEadding leeks This method gives the quiche extra sweetness and a melt-in-your-mouth texture. Use two medium leeks, sliced ​​into thin rounds, and cook them gently in a pan with a little butter until tender. Once slightly cooled, arrange the leeks on the pastry base before adding the salmon and the quiche filling. This ensures the leeks remain moist and don't make the pastry soggy.
Benefits of salmon quiche Lorraine
Fatty acid intake
The salmon, cream, cheese, and egg yolks in this recipe provide different types of fatty acids. Salmon, in particular, provides omega-3 fatty acids, which are associated with maintaining cardiovascular health and proper brain function. The cream, cheese, and egg yolks provide saturated and monounsaturated fats that contribute to energy, as well as fat-soluble vitamins. Because quiche is high in fat, it is recommended to consume it in moderation as part of a balanced diet.
Source of protein and essential nutrients
The eggs in this recipe provide complete proteins, essential for building and repairing body tissues. They also supply several B vitamins, including vitamin B12, which plays a role in red blood cell formation and nervous system function. Salmon further enhances the intake of high-quality protein and helps maintain muscle mass.
Contribution to bone and teeth health
The milk and Gruyère cheese used in the quiche provide calcium and phosphorus, two essential minerals for strong bones and teeth. The Gruyère also provides zinc, an important element for the immune system and wound healing. The eggs contribute phosphorus, selenium, iron, zinc, potassium, and a small amount of calcium.
Nutritional value of the dough
The pastry used to make quiche is primarily composed of carbohydrates, which are an important source of energy for the body. To improve its nutritional value, it is recommended to make the pastry with semi-wholemeal flour, which contains more fiber and minerals than white flour.
Summary of the recipe for salmon quiche Lorraine
Ingredients
- 250g of homemade shortcrust pastry
- 200g of smoked salmon
- 3 eggs
- 200 ml of thick fresh cream
- 100 ml of milk
- 100 g grated Gruyère cheese
- Salt and pepper
Steps
- Preheat oven to 180 ° C.
- Spread the shortcrust pastry in a tart tin and prick the base with a fork.
- Pre-cook for 10 minutes.
- In a bowl, beat the eggs with the cream and milk until you obtain a smooth mixture.
- Add the grated Gruyère cheese, season with salt and pepper, then mix.
- Cut the smoked salmon into small pieces and arrange them on the pre-baked pastry base.
- Pour the mixture over the salmon in the mold.
- Bake for 30 to 35 minutes until the quiche is golden brown and firm to the touch.
- Allow to cool for a few minutes before cutting and serving.
Conclusion
Salmon quiche Lorraine is a simple yet satisfying dish, perfect for many family meals or gatherings with friends. This recipe combines nutrient-rich ingredients like salmon, eggs, and Gruyère cheese, providing a complete source of protein, minerals, and healthy fats. By carefully following the preparation steps and applying the cooking tips, it's easy to achieve a soft and flavorful quiche. With a few variations, it can be adapted to suit different tastes. It's a practical yet particularly rich dish, ideal for a balanced diet.
FAQ
What is the best pastry for salmon quiche Lorraine?
The best option is shortcrust pastry, as it holds the creamy filling well without becoming soggy. Pre-baking it before adding the filling helps ensure a well-cooked and crisp base. A pastry made with semi-wholemeal flour provides more fiber and minerals.
How to prevent salmon quiche Lorraine from being too soggy?
It's important to drain the salmon well and not to add too much milk. The pastry should be pre-baked for 10 minutes to ensure it cooks properly. Baking the quiche at a moderate temperature also ensures the center is set without the top burning.
Can salmon quiche Lorraine be prepared in advance?
Yes, it can be prepared a few hours before baking. Simply keep the uncooked quiche in the refrigerator wrapped in cling film. This allows the flavors to develop and makes managing time in the kitchen easier.
What is the ideal temperature for baking salmon quiche Lorraine?
Baking at 180°C is recommended for a golden brown and evenly cooked quiche. This temperature allows the egg and cream mixture to set without burning the top. Baking time is generally 30 to 35 minutes, depending on the oven.
What are the health benefits of salmon quiche Lorraine?
It provides omega-3 fatty acids from the salmon, which are beneficial for the heart and brain. The eggs supply high-quality protein and B vitamins, essential for the nervous system and red blood cell formation. The Gruyère cheese contributes to a good intake of calcium and minerals necessary for healthy bones and teeth. The cream provides lipids and fat-soluble vitamins.
