Puff Pastry Salmon Cheese Quiche (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet frozen puff pastry, thawed
→ Custard Base
02 -
4 eggs
03 -
1 cup whipping cream, half and half, or whole milk
04 -
½ teaspoon kosher salt
05 -
A few shakes of Tabasco hot sauce
→ Filling & Garnish
06 -
4 ounces smoked salmon, chopped in large pieces
07 -
¼ cup crème fraiche or goat cheese crumbles
08 -
2 tablespoons fresh dill
09 -
2 tablespoons green onion, chopped
# Instructions:
01 -
Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides.
02 -
Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
03 -
Meanwhile, in a bowl or 4 cup measuring cup, whisk the eggs, cream, kosher salt and Tabasco.
04 -
Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill.
05 -
Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.
# Notes:
01 -
This elegant quiche can be served warm or at room temperature, making it perfect for brunch gatherings.
02 -
The puff pastry creates a light, flaky crust that complements the creamy filling.