Description
Jamie Oliver’s salmon quiche brings Mediterranean coastal charm to your kitchen. Delicate flakes of fresh salmon mingle with creamy eggs and herbs, creating a luxurious slice of culinary comfort you’ll crave again and again.
Ingredients
Scale
Proteins:
- 200 grams / 7 ounces smoked salmon, cut into 4 centimeters / 1.7 inches pieces
- 5 eggs (~55 – 60 grams / 2 ounces each)
- ¾ cup (75 grams) gruyere cheese, grated
Vegetables and Aromatics:
- 1 leek, white part only halved and finely sliced
- 2 garlic cloves, minced
- 8 – 10 asparagus spears
- 2 tablespoons fresh dill, roughly chopped
Additional Ingredients:
- 15 grams / 1 tablespoon butter, unsalted
- 1 ½ cups (375 milliliters) cream, full fat
- ¼ teaspoon salt + pinch pepper
- Your choice of crust: homemade quiche crust, frozen shortcrust pastry, refrigerated pie crust, ready-made pie shell, or crustless
Instructions
- Meticulously prepare the quiche pastry according to standard instructions, ensuring a perfectly crimped edge. Heat the oven to 180 degrees Celsius/350 degrees Fahrenheit (160 degrees Celsius/320 degrees Fahrenheit for fan-forced ovens).
- Trim the woody asparagus ends and slice into bite-sized segments. Gently melt butter in a skillet and sauté leeks and minced garlic until they become translucent and aromatic. Incorporate asparagus stems into the mixture, then remove from heat and set aside.
- In a separate mixing bowl, thoroughly whisk together fresh eggs, rich heavy cream, finely chopped dill, kosher salt, and freshly ground black pepper until the mixture achieves a smooth, uniform consistency.
- Distribute the sautéed vegetable mixture evenly across the quiche crust’s base. Layer approximately two-thirds of the delicate smoked salmon pieces over the vegetables, then sprinkle with grated cheese.
- Carefully pour the egg and cream mixture over the layered ingredients, ensuring complete coverage. Artfully arrange the remaining smoked salmon and asparagus tips on the surface for an elegant presentation.
- Transfer the quiche to the preheated oven and bake for 40 minutes, watching for a light golden surface and a subtle jiggle in the center that indicates perfect custard consistency.
- Once baked, remove from the oven and allow the quiche to rest and settle for 10 minutes. Gently release from the baking tin and slice into elegant wedges for serving.
Notes
- Seal tightly in an airtight container to maintain optimal freshness and prevent absorption of other refrigerator odors.
- Always let the quiche cool completely before refrigerating or freezing to prevent condensation and potential soggy crust.
- Wrap individual slices in plastic wrap or aluminum foil for easier portioning and quick reheating.
- Thaw frozen quiche overnight in the refrigerator for best texture and flavor preservation.
- Consider reheating only the portion you plan to eat to maintain the original crisp crust and creamy filling.
- Use a baking sheet when reheating to ensure even heating and prevent potential bottom crust sogginess.
- Check internal temperature reaches 165°F (74°C) to ensure food safety when reheating.
- Avoid microwaving if possible, as it can make the crust soggy and compromise the delicate texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 452 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 270 mg