Mari-quiche with Salmon

I already posted previously my quiche recipe called “Mari-Quiche” with tuna but this time I made one with salmon and thought I’d post about it.

Quiche originated from France.  It is a savoury tart with cheese, meat and vegetables.  The popular one is called Quiche Lorraine from Lorraine, France, which has bacon in it.   You’ll see from my recipe what I have in my version of the quiche.  Omit the chicken and bacon if you wish to only have fish in it, and add vegetables your desire.

Now there’s a discussion about whether the crust should be blind baked or not.  My take is, it’s up to you.  I don’t blind bake my crust for my quiche but I did once, and as far as I’m concerned, I’m equally okay if the pastry was not blind baked.  I will however, include my recommendation in the recipe if you want to blind bake it.

I suggest you prepare everything before assembling the quiche as it does make it easier and enjoyable.

Ingredients:

• Homemade or store bought shortcrust pastry (homemade is best but store bought is also fine).  This time I used storebought and it turned out well.  I will write a separate post on my homemade shortcrust pastry recipe — which I know is somewhere in my other recipes posted earlier — check out my pecan pie recipe
• about 150 grams fresh mushrooms
• roughly about 200 grams chicken — this could be chicken thigh or chicken breast boiled with a bit of salt, or leftover roast chicken meat pieces, cooled
• 2 – 3 large pieces of bacon, lightly fried — doesn’t need to be crispy
• a can of premium red salmon (this time I used a 415 gram can) — I sometimes use 420 gram canned tuna in springwater) — drained, but keep the liquid because you will use it!
• 1 cup of cream
• 3 eggs
• 2 cups shredded cheese — I use Monterey Jack or normal tasty cheese
• 1 medium sized carrot
• a handful of rocket spinach (or normal spinach), washed and dried
• nuts (optional) — I normally use almonds or cashew to add texture and flavour

Instructions:

The crust:

1. Cut off a little piece of butter from your stash in the fridge and using your hand, rub this on a quiche or pie dish/tray — mine measures about 26 cm.  Alternatively, you can just use a spray oil but I prefer butter.
2. Line the bottom and the sides of the tray with shortcrust pastry, cutting off any excess on the top, or fluting the edges with your fingers, or crimping with a fork or your thumb, for a fancier look.
3. Prick the bottom and the sides with a fork, or the sharp point of a knife.
4. At this point, you have a choice of either to blind bake or not:

• If you do not want to blind bake, put your pastry lined tray in the freezer (or the fridge) while you make the filling.
• If you want to blind bake, refrigerate this for about 15 minutes.  After 15 minutes, place a sheet of baking paper on the pastry and pour weights on it — I use baking beans but some people use rice or real beans.  Bake in your oven set on 190 deg C (depending on your oven).  After about 12 minutes, carefully take out the beans and the wax paper, and continue baking for another 5 minutes or until light brown.  Take out of the oven and cool.

The filling:

1. Peel your carrot and dice it, then set aside.
2. Slice your mushrooms (not too thin) and set aside.
3. If you are using nuts, chop and set aside.
4. Cut up your bacon into pieces, whatever size you wish
5. Separate your chicken meat into pieces either with your hand or by using a knife, making sure you take out any bones
6. Separate your salmon or tuna in pieces with your hand as well, making sure all fishbones are taken out — some say they are soft enough to eat but I take them out.  Set aside.
7. In a pouring cup, stir together the eggs, cream and the liquid from your canned salmon or tuna and set aside.

To assemble and bake:

1. Preheat your oven to 180 – 190 deg C (fan forced).
2. Cover the bottom of your pastry with the sliced mushrooms.
3. Follow with bacon, then chicken, then salmon or tuna, then the cheese and nuts and then the spinach.
4. Carefully pour the cream mixture.
5. Very gently push down the spinach with a fork if needed.
6. Bake for about 45 minutes to an hour, checking after 45 minutes and after every 10 minutes thereafter.  If you blind baked your pastry, the top edges will begin to brown faster because it was already prebaked earlier.  Some people use what’s called a pie shield to protect the edges from burning, or other people cover the edges with a foil while baking.  This will not be a concern however, if before blind baking, you have cut off any excess pastry and no edges above the tray are left.
7. Turn off the oven and place the quiche on the counter for about 30 minutes to set even further.
8. Serve cold or hot.

lined with pastry

before baking

after baking

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