New-World Salmon Quiche
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.
- 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
- 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
- Combine cornmeal, flour, sugar, and salt in a food processor and pulse a couple of times.
- 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.
- Preheat oven to 375°F
- 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.
- 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.
- Melt butter in a large skillet over medium heat. Sauté leeks until tender. Stir in bell pepper and corn.
- Season salmon and vegetable mixture to taste with salt and pepper. Spoon salmon, then vegetables into shell.
- 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.
- 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.