Grilled Salmon and Sun Dried Tomato Quiche

Quiche…one of those fancy savory french pastries I love making. Aside from the sheer joy I get from looking at my masterpiece when I’m done, the taste of a well made quiche is exceptional. Quiche is an opened face savory pie filled with a custard, meat/poultry/fish and/or vegetables. Though the classic quiche is the quiche lorraine, I have come to appreciate other varieties of this dish. In this recipe, I make use of oven dried tomatoes and grilled salmon fillets to produce a very tasty quiche with various pockets of flavor scattered all over the pie. This is one of those meals which is sure to please everyone. Give it a try, you will be glad you did.

INGREDIENTS: 

(1) Prebaked Pie Crust. Recipe here

(2) 150 Grams Steamed Spinach. Learn how to do this here

(3) 8 Small Grilled Salmon Fillets. Recipe here. You can also use Smoked Salmon.

(4) 1/4 Cup Hydrated Sun-Dried Tomato. Recipe here

(5) 1 Small Onion

(6) 1/4 Cup Freshly Grated Parmigiano-Reggiano

(7) 2 Tablespoons Ricotta Cheese

(8) 1/2 Cup Whipping Cream

(9) 2/3 Cup Milk

(10) 2 Eggs + 1 Egg Yolk

(11) 1 Teaspoon Olive Oil

(12) 1/4 Teaspoon Thyme

(13) Salt and Pepper to taste.

PROCEDURE:

(1) Chop Onions. Heat olive oil in pan and fry chopped onions till translucent, about 2 minutes.

(2) Switch off fire and add steamed spinach to onions. Mix well, season and set aside.

(3) Prepare custard. This is done by beating milk, whipping cream, eggs and egg yolk together in a mixing bowl. They should all be at room temperature. Add some pepper, salt and thyme to the mixture. Set aside.

(4) Preheat oven to 375 degrees.

(5) Place prebaked pie crust in larger baking sheet. Fill with onion and spinach mixture. Spread evenly. Next, add the grilled salmon and the sun dried tomato. Grate in some parmigiano-reggiano and scatter some ricotta cheese over pie.

(6) Finally fill pie with custard and bake in preheated oven for about 25 – 30 minutes or till custard is set and a knife inserted around the edges of the custard comes out clean.

(7) Allow pie to cool down for about 5 minutes on cooling rack. Take pie out of pan, slice and serve. Enjoy!