This salmon stilton quiche has a creamy filling rich with salmon flakes, mushrooms, spinach and cheese, baked in a flaky pie crust.
I am crazy about quiche. Creamy custard combined with flaky pie crust is my ultimate weakness. I say this often enough, I love eggs. A savoury, eggy dish? Count me in. Have you had a quiche recently? No? Let’s remedy that situation.
What’s a quiche? Is it a tart?
Quiche is a French tart, with a creamy custard filling with other bits of cheese, meat or vegetables. So a quiche is a tart, but always savoury, while a tart can be either sweet or savoury.
To me, anything with a crust and filling is a pie. And all pies are magical!
I’m in the mood of making pies now, I make them at least once a week. I rarely make my own puff pastry, for obvious reasons. They’re such a faff! Ice cold butter, ice cold room, pop in the fridge and wait, then roll again. It takes a true pastry chef to master that. Me, I prefer a good movie and a good pie. That’s my definition of a good night-in.
For shortcrust pastry on the other hand.. That’s a different story.
Do I make my own pie crust?
If you want to, use this genius French technique.
I’ll tell you a secret: the French butter pastry uses room temperature butter. Flour is roughly mixed with room temperature butter, chilled, and then rolled onto your tart/quiche pan. This savoury pie crust recipe is typical in savoury pie dough AND it is quicker, easier, and harder to fail. My kind of DIY pie crust.
The joy of unrolling a store-bought pastry can only be compared with tasting the best crusts you’ve ever eaten, home-made. Trust the French, they know their pastry.
How do I make quiche?
The base of a quiche is egg custard. Beyond that, you can basically add anything under the sky to a quiche. I’ve made it with prawns, fish, pepperoni or just vegetables. The most important part is to get the egg and milk ratio right.
The ratio that I used here is 100 ml milk/cream for every large used. This will give you a firm but still creamy texture. I have also seen 1:2 ratio,1 part egg, 2 part milk/cream. A large egg is about 60 g, so you would need 120 ml for every egg in a quiche. Both produce excellent tasting quiche, so feel free to use either of them!
Have a go at the recipe and let me know if you like it!
Salmon Stilton Quiche
Equipment
- 1 9-inch fluted tart pan with removable bottom
Ingredients
Savoury Pie Crust
- 218 g all purpose flour (2 cups – 4 tbsp)
- 32 g cornflour (4 tbsp)
- ¾ tsp salt
- 125 g unsalted butter, at room temperature and cut into pieces (½ cup)
- 60 ml cool water ¼ cup
- 1 large egg
Quiche filling
- 2 tsp olive oil
- 2 salmon fillets, without skin (240 g)
- 1 cup sliced mushrooms (100 g)
- 80 g blue stilton cheese with mozarella (1 cup)
- 400 ml heavy/double cream (1 ⅔ cup)
- 4 eggs, large
- a pinch of salt and pepper
- 1 cup baby spinach
Instructions
Make your pie crust
- In a large mixing bowl, mix flour, cornflour and salt. Whisk on low speed using your stand mixer with the paddle attachment for 1 minute.
- Add butter and mix on medium speed just until it has a sandy texture.
- Whisk the eggs and water. Add it all at once to the mixture and mix only until it has become a rough, shaggy texture but does not come together. Do not shape the dough, instead place it in a smaller bowl and chill for 2 hours, covered with a plastic wrap.
- Tip the dough out onto a clean work surface and bring it together by flattening and folding the crumbs.
- Roll out the pastry into ¼ inch thick. Line your tart pan with a baking paper and line the pan with the pastry and pressing into the edges. Trim any excess dough and chill the pastry for another 30 minutes.
- Preheat oven to 200°C (400°F)
- Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of baking sheets over the crust and fill with pie weights (or raw rice or beans). Bake the crust for 10 minutes, then remove the baking sheets with the weights and bake for another 10 minutes. The crust will only brown at the edges unlike the traditional pie crust. Allow the crust to cool while preparing the filling.
Make your pie filling
- Heat 1 tsp oil on a medium heat. Fry your salmon for 4 minutes on each side.
- Flake the salmon in the pan and add a pinch of salt and pepper. Set aside to cool.
- Using the same pan, heat 1 tsp oil on medium high heat. Tip in the mushrooms and fry for 3 minutes or until it has brown. Set aside to cool.
- In a bowl, whisk eggs and cream. Add a pinch of black pepper.
Bake your pie
- Heat the oven to 180°C (350°F).
- Scatter baby spinach onto your pie crust, followed by shredded cheese, mushroom and salmon flakes.
- Gently pour the eggs and cream mixture into the tart pan, letting it seep in and around your filling.
- Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
- Alternatively, bake the quiche a day ahead and chilled. When ready to serve, warm at 140°C (300°F) for 30 minutes.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 625 |
| % Daily Value* | |
| Total Fat 45.7g | 59% |
| Saturated Fat 25.8g | 129% |
| Cholesterol 230mg | 77% |
| Sodium 819mg | 36% |
| Total Carbohydrate 34.7g | 13% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 1.8g | |
| Protein 20.4g | |
| Vitamin D 73mcg | 366% |
| Calcium 151mg | 12% |
| Iron 3mg | 18% |
| Potassium 385mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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