New-World Salmon Quiche

By on August 10, 2017

There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn.

Salmon Quiche

Salmon Quiche

If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great Brunch or dinner.

New-World Salmon Quiche
 
Prep time
Cook time
Total time
 
There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great Brunch or dinner.
Author:
Recipe type: Brunch
Cuisine: French
Serves: 6
Ingredients
  • Cornmeal crust:
  • cornmeal crust or substitute 1 pre-baked 91/2˝ to 10˝ pie crust
  • ⅔ cup each yellow cornmeal and all-purpose flour
  • ½ tbs sugar
  • ½ tsp salt
  • 2 tbs each unsalted butter and solid vegetable
  • shortening, chilled and cut into small pieces
  • 3–4 tbs ice water
  • 1 egg yolk
  • Filling:
  • ¾ cup heavy or light cream
  • 11/2 oz Fumet de Poisson Gold® (More Than Gourmet Fish Stock)
  • 2 eggs
  • 2 tbs fresh dill leaves, chopped
  • 2 tbs unsalted butter
  • 3 large leeks, washed and trimmed, white and pale green parts
  • thinly sliced
  • 1 medium red bell pepper, cut in fine dice
  • ½ cup corn kernels, defrosted frozen, drained canned, or fresh
  • salt and coarsely ground black pepper
  • ½ lb cooked salmon, flaked
Instructions
  1. Combine cornmeal, flour, sugar, and salt in a food processor and pulse a couple of times.
  2. Add butter and shortening, pulse until it resembles coarse meal, then add enough water through feed tube so dough pulls together. Gather into a ball, flatten into a disk, cover, and chill for at least 30 minutes.
  3. Preheat oven to 375°F
  4. Roll pastry on a floured board into a 13˝ circle. Transfer to pie plate, crimp edges, and bake blind until shell is set, 15 minutes. Remove weights and bake 6 minutes longer. Remove from oven, brush with egg yolk and cool.
  5. Adjust heat to 350°F. Meanwhile, combine cream and Fumet de Poisson Gold® and gently heat until dissolved. Let cool. Stir in eggs and dill. Set aside.
  6. Melt butter in a large skillet over medium heat. Sauté leeks until tender. Stir in bell pepper and corn.
  7. Season salmon and vegetable mixture to taste with salt and pepper. Spoon salmon, then vegetables into shell.
  8. Pour cream mixture over it, place on a cookie sheet and bake until custard is set when a knife is inserted near the center, about 35–40 minutes.
  9. Remove, let stand a few minutes, then slice and serve. Or serve at room temperature.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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