After the Turkey Malarkey, a Fish Quiche

What do you do when you’re in a post-turkey rut? When the leftover cranberry relish, stuffing and sweet potato gratin are no longer calling your name? (Or scarier still, are calling your name with one stalk in the grave?)

Why, bake a quiche of course.

This is my favorite, and one that even the egg-averse spouse enjoys. Fresh salmon and some smoked salmon are the usual stars of this quiche, but today, a mix of smoked and smoked, roasted salmon fillets take the leading role. Those avoiding carbs may like to skip the crust altogether.

For the crust:

  • wholegrain flour, 1 cup plus 3 tbsp
  • butter, 6 tbsp (about 3/4 of a stick)
  • pinch salt
  • egg yolk, 1
  1. Preheat the oven to about 350F
  2. Place flour and salt in a small food processor and pulse till combined
  3. Add the butter, cubed into little pieces, pulse till it all looks like breadcrumbs
  4. Turn this over into a bowl and add the yolk
  5. With the blunt end of a chopstick, combine yolk into breadcrumby mixture, then add about 2-3 tbsp cold water
  6. Continue mixing with chopstick, or other suitable blunt and cool instrument, till it comes together
  7. Use your hands to form the dough into a disk
  8. Place this in the fridge for 30 mins
  9. Remove disk, roll it out, plonk in baking dish and bake for 15 mins
  10. Remove from oven and cool

For filling:

  • eggs, 3
  • milk, 1/2 cup
  • dill, handful, chopped
  • salmon (of choice), chopped, about 1 1/2-2 cups
  • zucchini/courgette, 1 medium, grated
  • red onion, 1, large, sliced
  • celery, 2 stalks, sliced thinly
  • cheese (of your choice), 1 cup, grated
  1. Saute onion and celery till lightly browned and fragrant
  2. Combine in a bowl the sauteed onion, salmon, cheese, herbs, milk and season (reserve 1/4 cup cheese for sprinkling over the top of the cheese at the end)
  3. Turn this into the prebaked pie crust and spread evenly
  4. Minimal seasoning is needed if smoked salmon is a key component
  5. Add the 1/4 cup of cheese on top and bake at 350F for about 40 mins or till done
  6. Serve with a crisp, large green salad or lightly steamed vegetables 🙂
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November 29, 2010. Tags: , , , . Baked Goods, Breakfast, Dinners, Fish, Lunch, One-dish meals, winter.

2 Comments

  1. Alecia replied:

    What a great site. Wow! I’m going to show it to Geert because he’s become a gourmet (weekend) cook here in France!

    • divaindoors replied:

      Why, thank you Alecia! How sweet. I’m thoroughly enjoying all your stories too. Enjoy and please feel free to share your recipes, both of you! x

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