Salmon Quiche

For those who love a thin, crumbly crust and plenty of rich, tender filling. This savoury pie combines delicate salmon with fresh herbs and a creamy custard, creating a dish that is both satisfying and elegant 

Ingredients

(for a 28 cm (11-inch) round pan)

For the dough

• 2 1/3 cups flour (300 g)

• 200 g cold butter

• 1 tsp powdered sugar

• a pinch of salt

• 2–4 tbsp ice water

For the filling

• 400 g fresh salmon

• a handful of finely chopped dill

• a handful of finely chopped onion

• a pinch of salt

• a pinch of pepper

For the custard

• 2 eggs

• 1 egg yolk

• 250 g heavy cream (35%)

• zest of 1 lemon

• a pinch of nutmeg

• a pinch of salt

• a pinch of pepper

Steps

Dough

1. Grate the butter into the flour using a coarse grater

2. Add powdered sugar and salt

3. Add ice water one tablespoon at a time until a soft dough forms

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes

5. Roll out the chilled dough, place it into the pan, and prick with a fork

6. Line with parchment paper and fill with weights (beans work well)

7. Bake for 15 minutes at 180°C (350°F)

8. Remove from the oven, take out the weights, add the filling

Filling

9. Cut the salmon into cubes, season with salt and pepper

10. Add onion and dill, mix, and place the filling into the crust. Pour the custard

Custard

11. Whisk the eggs and yolk

12. Add salt, spices, and lemon zest

13. Pour in the cream and mix

14. Pour the custard over the fish

15. Bake for additional 40 minutes at 180°C (350°F)