{"id":203678,"date":"2025-12-31T11:50:00","date_gmt":"2025-12-31T10:50:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/12\/31\/salmon-quiche-a-simple-recipe-guaranteed-to-be-a-hit-for-dinner\/"},"modified":"2025-12-31T11:50:00","modified_gmt":"2025-12-31T10:50:00","slug":"salmon-quiche-a-simple-recipe-guaranteed-to-be-a-hit-for-dinner","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/12\/31\/salmon-quiche-a-simple-recipe-guaranteed-to-be-a-hit-for-dinner\/","title":{"rendered":"Salmon quiche: a simple recipe guaranteed to be a hit for dinner"},"content":{"rendered":"

Simple, comforting and quick, salmon quiche ticks all the boxes for busy evenings. It’s also an ideal brunch<\/a> dish, with an affordable base and flexible variations. What’s more, it adapts to the seasons and fridge leftovers, without breaking the family budget. <\/p>\n

What Marie Claire’s recipe suggests<\/h2>\n

In the version proposed by Marie Claire, the principle is clear: a shortcrust pastry<\/a> filled with an egg-cream-milk mixture. What’s more, the salmon can be fresh or smoked, depending on taste, budget and mood. In short, it’s a reliable basis for a first try, while remaining modular. <\/p>\n

In terms of portions, the classic version fits into a 24-26 cm<\/strong> mold, ideal for four to six servings. Also, this salmon quiche requires 3 eggs<\/strong>, 20 cl<\/strong> cream and 10 cl<\/strong> milk<\/a> for a melt-in-the-mouth texture. Therefore, adjust the salt carefully if you’re using already-salted smoked salmon. <\/p>\n

Ingredients and available variants<\/h3>\n

Depending on your taste, you can choose diced fresh salmon or delicately sliced smoked salmon. Dill, leek or spinach add freshness, color<\/a> and a welcome vegetal touch. A hint of lemon zest enlivens the garnish without overpowering the taste of the fish. <\/p>\n

“A simple, hearty quiche that’s ready without stress.”<\/p><\/blockquote>\n

As for the pastry, a homemade bris\u00e9e is a pleasure, but a good store-bought pastry comes in handy on busy evenings. On the other hand, these cold bases give a more melt-in-the-mouth salmon quiche and an even crust. The filling adheres better and the slice remains clean when served. <\/p>\n

The step-by-step method, tested in the kitchen<\/h2>\n

Preheat the oven to 180\u00b0C<\/strong> to stabilize the cooking process and ensure even coloring. If necessary, pre-cook the bottom for 10 minutes<\/strong> to avoid residual moisture. Also, use baking balls or dried beans to keep the dough flattened. <\/p>\n

    \n
  • Rinse and dry the smoked salmon to moderate the salt.<\/li>\n
  • Pat the salmon dry to avoid excess moisture.<\/li>\n
  • Sear leeks or spinach briefly to limit the amount of water rendered.<\/li>\n
  • Line the mould with paper for easy removal.<\/li>\n
  • Bake on lower rack to keep bottom crisp.<\/li>\n<\/ul>\n

    Whisk eggs, cream and milk with a pinch of nutmeg, and season with a little pepper. Spread the fish over the top, add a little salt to the smoked fish, pour over the mixture and you’ve got a well-balanced salmon quiche. Dill and snipped chives add a lively, pleasant note. <\/p>\n

    Bake for 25 to 35 minutes<\/strong>, until the surface is evenly golden-brown and shiny. The structure of the pastry will set better if you leave it to rest for 5 to 10 minutes<\/strong> before cutting. In this way, the pastry should barely wobble in the center, a sign of controlled baking. <\/p>\n

    Nutrition, safety and storage<\/h3>\n

    Rich in protein and omega-3, salmon quiche is easy on the digestive system. However, smoked salmon adds salt: measure it out, taste it, then adjust the seasoning if necessary. And limit the cheese overload if you’re looking for a lighter profile. <\/p>\n

    Store in the refrigerator, shrink-wrapped, for up to 3 days<\/strong>, preferably in an airtight container. Freezing works for 2 to 3 months<\/strong>; reheating to 160\u00b0C<\/strong> keeps the pastry soft and preserves its texture. On the other hand, avoid the microwave, which softens the crust and dulls the filling. <\/p>\n

    Serving tips and clever pairings<\/h2>\n

    Serve with a crisp salad, lemon and dill to spice things up without masking the taste. In this way, salmon quiche gains in freshness without superfluous effort, even at the office. A drizzle of olive oil before serving adds roundness and shine to the plate. <\/p>\n

    When it comes to drinks, a crisp white wine or lemon water is a good accompaniment, especially when the garnish is rich. In short, the slice fits in a lunchbox and can be eaten at room temperature, depending on your constraints. Add a few mild pickles to contrast with the sweetness of the salmon and cream. <\/p>\n

    For brunch, a meeting or a picnic, it travels well, without falling apart. From now on, this salmon quiche is a simple, reliable weekly staple. What’s more, each portion can be reheated without losing its shape, making it ideal for assembly-line meals. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Simple, comforting and quick, salmon quiche ticks all the boxes for busy evenings. It’s also an ideal brunch dish, with an affordable base and flexible…<\/p>\n","protected":false},"author":13,"featured_media":203614,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685],"tags":[5058],"quartier":[],"class_list":["post-203678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","tag-salmon-quiche"],"acf":[],"yoast_head":"\nSalmon quiche: a simple recipe guaranteed to be a hit for dinner<\/title>\n<meta name=\"description\" content=\"Quick and economical salmon quiche. 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