Salmon Quiche with Feta Cheese

Salmon Quiche with Feta Cheese Recipe

Hello! Let's prepare a recipe that always saves me when I want something nutritious and impressive on the table. This quiche combines the smoothness of fresh salmon with the salty and powerful touch of feta cheese, all wrapped in a crispy crust. It's a complete, comforting dish, perfect for you to lose your fear of the oven.

Preparation time

Getting organized is key in the kitchen. Here are the times broken down so you know exactly how long it will take you to have this dish ready on your table.

• Preparation: 20 minutes
• Cooking: 55 minutes (10 for the base + 45 for the filling)
• Total: 1 hour and 15 minutes
• Servings: 4 to 6 people
• Difficulty: Easy

Ingredients

For this recipe, we will look for fresh ingredients. The quality of the salmon and cheese will make a difference in the final flavor. Here is the list of what you need on your workbench.

• 1 sheet of puff pastry (can be refrigerated or previously thawed frozen)
• 150 grams of fresh salmon (skin and bones removed)
• 75 grams of feta cheese (crumbled)
• 200 grams of fresh broccoli
• 3 large eggs (L)
• 200 milliliters of cooking cream (milk cream with at least 18% fat content)
• 2 cloves of garlic
• 1 tablespoon extra virgin olive oil
• Fine salt
• Ground black pepper (freshly ground is better)
• Ground nutmeg

Optional decorations

• A few sprigs of fresh dill or chopped parsley

Substitutions: If you can't find fresh salmon, you could use smoked salmon, but add it directly to the filling without cooking it first and reduce the salt in the mixture. If broccoli is not in season, bimi or even some fresh spinach work very well. If you prefer a less fatty base, you can substitute the cream with evaporated milk, although the texture will be less dense.

Utensils we will use

You don't need professional equipment for this, what you have in your drawers is enough. Make sure you have the following on hand:

• Round tart pan (approx. 20-22 cm diameter)
• Baking paper (parchment paper or greaseproof paper)
• Fork
• Baking weights (can be dried chickpeas, raw rice, or ceramic balls)
• Medium frying pan
• Cutting board
• Sharp kitchen knife
• Large mixing bowl
• Hand whisk or a fork for beating
• Garlic press (optional, otherwise, chop with a knife)

Preparation of the salmon quiche

Let's build this dish step by step. Follow the order to ensure both the base and the filling are perfect.

1. Prepare and bake the crust (Blind baking)

   Preheat the oven to 180ºC with top and bottom heat. While it heats up, unroll the puff pastry sheet. Wet a sheet of baking paper under the tap, crumple it, and wring it out well; this helps the paper adapt to the corners of the mold without tearing. Line the mold with the paper and place the dough on top, pressing it well against the sides with your fingers. Prick the entire base repeatedly with a fork; this prevents it from puffing up. Place another piece of paper on top of the dough and fill with the weights (chickpeas or rice). Bake for 10 minutes until it loses its raw dough appearance. Remove, take out the weights, and set aside.

2. Prepare the sautéed vegetables

   Wash the broccoli under the tap and dry it well. Cut the florets into small, bite-sized pieces (approx. 2 cm). Peel the garlic cloves. Place the frying pan over medium heat with the tablespoon of olive oil. When hot, press the garlic or chop it very finely and add it. Sauté for a few seconds without burning. Add the chopped broccoli and sauté for 3 or 4 minutes. We want the broccoli to be an intense green color and slightly tender, but still crunchy (al dente), as it will finish cooking in the oven.

3. Prepare the salmon and cheese

   Take the fresh salmon. Check with your fingers for any bones; if you find any, remove them. Cut the fish into medium cubes of about 2 centimeters. It is not necessary to cook it in the pan, it will cook perfectly inside the quiche and will remain juicy. On the other hand, take the feta cheese and crumble it with your hands or a fork until you have irregular crumbs.

4. Mix the custard (The Royal)

   In the large bowl, crack the 3 eggs. Add the 200 ml of cooking cream. Beat vigorously with a whisk until the mixture is homogeneous and pale yellow. Add a pinch of salt (be careful, feta already adds salt), ground black pepper to taste, and a touch of nutmeg. Incorporate the crumbled feta cheese into this liquid mixture and stir gently to combine.

5. Assembling the quiche

   Retrieve the mold with the pre-baked crust. Distribute the sautéed broccoli and garlic evenly over the base. Next, spread the raw salmon cubes among the broccoli, trying to ensure they are well distributed so that each slice has a bit of everything. Pour the liquid mixture of eggs, cream, and feta over the solid filling. Gently move the mold so that the liquid settles into all the gaps.

6. Final baking

   Place the mold in the oven, at medium height, maintaining the temperature at 180ºC. Bake for 45 minutes. You'll know it's ready when the surface is golden and, when you gently move the mold, the center doesn't jiggle as if it were liquid, but rather feels set and firm.

To finish and serve

Once out of the oven, it is essential to let the quiche rest on a wire rack for at least 10 minutes before unmolding. This resting period allows the juices to settle and ensures a clean and perfect slice. If you try to cut it while boiling hot, it's likely to crumble. You can decorate it with a little fresh dill on top to add color and aroma. Serve it warm; it's delicious accompanied by a fresh salad. If you're looking for side ideas, a roasted sweet potato and pomegranate salad makes a spectacular contrast, or if you prefer something greener, a spinach and orange salad wonderfully cleanses the palate.

Nutritional Information

Here are the estimated values per serving for you to consider the contribution of this dish. Remember that these are approximations based on standard ingredients.

• Calories: 796 kcal
• Proteins: 28.97 g
• Total Fats: 63.36 g
• Carbohydrates: 29.65 g
• Fiber: 3.1 g

Note: Daily percentage values may vary according to your specific caloric needs. This recipe is rich in fats due to the puff pastry and cream, so moderating the portion is recommended.

5 keys to make it perfect

Sometimes we follow the recipe to the letter and the result is not as expected. Here are my secrets to ensure success.

1. Blind baking is non-negotiable

Many skip this step and end up with a raw or soggy crust. Baking the crust alone before adding the filling creates an impermeable barrier. If you like to experiment with crusts, you can try other bases like in this vegetable quiche, but the pre-baking technique always applies.

2. Drain the filling well

The broccoli or any vegetable you use should not release water inside the quiche. That's why we sauté it beforehand. If you were to use frozen spinach, for example, you would have to squeeze it as much as possible. Excess water ruins the creamy texture of the egg.

3. Don't overcook the salmon beforehand

The common mistake is to cook the salmon in the pan until it's done and then bake it again for 45 minutes. The result is dry fish. Trust the oven; salmon cooks very quickly. If you have leftover fresh salmon and want another idea, this crusted grilled salmon is a delight for another day.

4. The quality of the cream matters

Use cream with at least 18% or 20% fat content. «Light» versions or milk alone often cause the filling to curdle or have a watery omelet texture instead of a smooth, savory custard-like cream.

5. The final rest

The quiche continues to cook with residual heat after coming out of the oven. Those 10 or 15 minutes of waiting not only make cutting easier but also allow the flavors of the feta cheese and nutmeg to settle.

When is it ideal to enjoy it?

The versatility of salmon and feta quiche is one of its great advantages. It's the star dish for a Sunday brunch, as it combines the heartiness of a lunch with the ease of eating it almost like a pie. It's also perfect for taking to work or to a picnic, as it stays firm and flavorful at room temperature. If you're planning a gathering and want to offer variety, you can bake several options, combining this one with a spinach quiche classic to have options for all tastes.

Comparison table

If you like the world of savory tarts, you might hesitate between several options. Here I help you differentiate this recipe from other popular ones so you can choose the one you crave most today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this salmon and feta combination turned out for you. Did you add any personal touches like chives or perhaps change the broccoli for asparagus? Leave your comment below and share your own little tricks so we can all learn!

Culinary glossary

• Blind bake: A technique that consists of baking a pie crust without the wet filling, covering it with weight (legumes or ceramic) so that it cooks and doesn't get soggy later.
• Al dente: An Italian term that describes the cooking point of pasta or vegetables when they are cooked but still offer a slight resistance when bitten, maintaining their firm texture.
• Set: The process by which a liquid (in this case, the egg and cream mixture) transforms into a solid due to the action of heat.
• Puff pastry: A flaky dough formed by multiple thin layers of dough and fat (butter) that separate when baked, creating volume and a light texture.
• Sautéing: To cook a food over low or medium heat in a little fat (oil or butter) so that it releases flavor and softens without browning excessively.

Salmon Quiche with Feta Cheese

Salmon Quiche With Feta Cheese: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: International

Keywords: quiche, salmon, with, cheese, feta, international, desserts, recipe, easy, homemade

Recipe Yield: 6 servings

Calories: 200 kcal

Preparation Time: PT45M

Cooking Time: PT30M

Total Time: PT45M

Recipe Ingredients:

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 6-8 units
• Difficulty: Moderate
• 1 good quality frozen pie crust
• ½ cup real feta cheese, crumbled
• 4 fresh eggs
• ⅔ cup whole milk
• ¼ package smoked salmon, cut into small strips
• ¼ cup fresh chopped parsley
• Sea salt and ground black pepper, to taste
• More feta cheese for sprinkling
• Additional fresh parsley for garnish
• Preheat the oven to 165°C (325°F). On a baking sheet, place the pie crust and gently press it into a greased pie dish. Prick the crust with a fork several times and bake without filling for 10 minutes to prevent it from becoming soggy. Afterward, remove and let cool slightly.
• Spread the crumbled feta cheese evenly on the bottom of the already baked crust. This will provide a salty flavor and creaminess that complements the salmon.
• Prepare the liquid mixture. In a bowl, beat the eggs with the milk, add salt and pepper to taste, and mix until a homogeneous consistency is obtained. Incorporate the salmon strips and finely chopped parsley, mixing gently so that they are evenly distributed.
• Pour the mixture over the tart base, ensuring the filling is well distributed and the feta cheese is in contact with the mixture.
• Bake the quiche at 165°C (325°F). For approximately 30 minutes, or until the surface is golden brown and the filling is firm but juicy.
• Remove the quiche from the oven, let it rest for about 10 minutes before cutting so that the filling sets and makes it easier to cut without falling apart. Sprinkle with more feta cheese and parsley for garnish.
• Serve hot or at room temperature, accompanied by a fresh salad with citrus notes, to enhance the Mediterranean flavor.
• Always choose quality sea salmon. I recommend using Sea Salmon that has good texture and flavor, preferably artisanally smoked, to bring authenticity to your recipe.
• Do not overbeat the eggs. The mixture should be smooth, without excessive bubbles, to prevent it from becoming rubbery when baked.
• Use real feta cheese. Avoid options that are just powdered cheese or imitation, as real feta cheese provides that creamy texture and characteristic salty flavor.
• Bake while monitoring the cooking. Each oven has its peculiarities, so a few minutes before the recommended time, check the quiche to prevent it from burning or being raw in the center.
• Incorporate fresh and aromatic ingredients. Like parsley, which in addition to adding color, provides a fresh contrast to the smoked salmon.
• Ingredient quality: From sea salmon to La Mancha cheeses, quality makes a difference in the final flavor.
• Baking precision : Controlling the temperature and time well ensures a perfect texture, neither dry nor raw.
• Homogeneous mixture : Whisking the liquid mixture well prevents uneven cooking spots and ensures a uniform filling.
• Attractive decoration : Sprinkling more feta cheese and fresh parsley enhances the appearance and flavor.
• Rest after baking : Letting the quiche rest for a few minutes will facilitate clean slicing and presentation.
• Weekend brunch : Its sophisticated character makes it the star of brunch to share with family or friends.
• Festivities and celebrations : Its appearance and flavor elevate any gathering, adding a gourmet touch to festive tables.
• Light lunches : On weekdays, accompanied by a fresh salad, it is a nutritious and satisfying option.
• Special breakfasts : For a distinctive breakfast, quiche offers a complete and delicious option.
• Business meetings : The elegance of this recipe makes it perfect for impressing at professional gatherings.
• Even baking : Make sure to calibrate the temperature to prevent the base from burning or the filling from being raw, especially if your oven has hotspots.
• Salmon quality : Always use fresh sea salmon or artisanal smoked salmon, as this influences the final flavor and texture.
• Flavor balance : The amount of feta cheese should be just right: enough for flavor, without overshadowing the delicate taste of the salmon.

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 30 minutes

Total: :

Total: 45 minutes

Servings: :

Servings: 6-8 units

Difficulty: :

Difficulty: Moderate

Preheat the oven to 165°C (325°F). :

Preheat the oven to 165°C (325°F). On a baking sheet, place the pie crust and gently press it into a greased pie dish. Prick the crust with a fork several times and bake without filling for 10 minutes to prevent it from becoming soggy. Afterward, remove and let cool slightly.

Distribute the crumbled feta cheese :

Spread the crumbled feta cheese evenly on the bottom of the already baked crust. This will provide a salty flavor and creaminess that complements the salmon.

Prepare the liquid mixture. :

Prepare the liquid mixture. In a bowl, beat the eggs with the milk, add salt and pepper to taste, and mix until a homogeneous consistency is obtained. Incorporate the salmon strips and finely chopped parsley, mixing gently so that they are evenly distributed.

Pour the mixture over the tart base, :

Pour the mixture over the tart base, ensuring the filling is well distributed and the feta cheese is in contact with the mixture.

Even baking :

Even baking : Make sure to calibrate the temperature to prevent the base from burning or the filling from being raw, especially if your oven has hotspots.

Salmon quality :

Salmon quality : Always use fresh sea salmon or artisanal smoked salmon, as this influences the final flavor and texture.

Balance of flavors:

Flavor balance : The amount of feta cheese should be just right: enough for flavor, without overshadowing the delicate taste of the salmon.

Editor's Rating:
4.3