Salmon Quiche - perfect for a dairy Shabbat breakfast or lunch

In this quiche, I used a bit of spinach I had in the refrigerator.  It is not included in the recipe below as it is not necessary.

First, the crust. I use a 9"/23cm quiche pan.  I have been using frozen, parve short crust as it is readily available.  You can use any short crust pasty recipe that you enjoy or even perhaps the following:

Crust: 

1       cup all-purpose flour
1/2     teaspoon salt
1/3    cup plus 2 tablespoons vegetable shortening, margarine or butter
2       to 3 tablespoons (60-90ml) cold water

Alternatively, you can use frozen shortcrust pastry - thawed

Mix flour with salt.  Cut shortening into flour mixture until the shortening is about the size of small peas.  Do not over-work this important part - you want flaky crust.  Add cold water and stir with a fork.  If the dough is too dry and does not stick together, then add a few more drops of water.  Wrap in plastic and chill while cleaning up or for about 15 minutes or so.

Roll out into a circle a few inches larger than your pie pan or removable-bottomed quiche pan.  Place into pan and crimp edges to make it pretty. Make little prick marks with a fork or add pie weights to keep the crust from puffing up at this point.  Pop this into the oven (350°F/175°C) for about 5-8 minutes - this helps to prevent the bottom crust from being soggy.  You do not want to completely bake it - just temper it a bit.

Now, for the quiche mixture:

Ingredients:
3-4 eggs, depending upon size
One can evaporated (not condensed!) soy milk or 12 oz milk, soy milk (or other liquid milk alternative)**
1 Tbsp freshly chopped tarragon/1tsp dried tarragon leaves
200gm/7oz smoked salmon (lox), chopped
1/2-3/4 cup cheese
2 Tbsp. Capers, optional but nice
Freshly cracked pepper
Salt to taste (may not be necessary as the salmon is usually salty enough)
Sliced Fresh Tomatoes - either full sized ones or nice cherry tomatoes

**Some people do not combine liquid milk and fish.  I don't mind in a cooked dish.  Therefore, I often use regular milk if I do not have evaporated milk, and simply add an extra egg. 

Method:
In a milchig bowl, beat three extra large eggs, checked (or four regular sized eggs) well.  Add one can of evaporated milk (375ml/12oz standard can) and beat together.  Snip up some fresh tarragon - about a Tablespoon - or use one teaspoon of dried tarragon leaves.  Mix again.

Check the pie crust if you have forgotten about it! ;)

Add to the milk/egg mixture the following:

200gm/7oz smoked salmon (lox), chopped up a bit.
  *I use 'cooking salmon' as it is made from off-cuts and you can find it quite reasonable on sale and freeze it for later.  Photo below.
1/2-3/4 cup cheese - I often use a mixture of what ever I have here - cheddar (white, rennet-less), mozzarella, etc. 
Capers - about 2 Tbsp, if you can find kosher ones.  Quite nice, actually.
Freshly cracked black or mixed pepper
Salt - careful with the salt as the salmon is quite salty.  You should not need much.

Mix the above all together and pour into 9"/23cm quiche pan.



Top with fresh sliced tomatoes. 

Bake in oven (350°F/175°C) for about 25 minutes - I have a fan forced/convection oven - your timing might be about 5 minutes longer.  When a knife comes out clean, remove quiche from oven and cool on a rack.

This delicious quiche can be eaten hot, after cooling for about 5 minutes, or can be cooled and then stored in the refrigerator overnight for a lovely dairy brunch entrée. 

This is the type of smoke salmon/lox that I use.  As it is off-cuts (not perfectly sliced lox) it is often available at a discount price and can be successfully frozen for later use.

Easy Metric to Imperial Kitchen guide  <-- this is a good link to use if you need to convert!  Enjoy.

Spinach Feta Tomato Quiche

Spinach Feta Tomato Quiche

I use Feta cheese in this recipe.  It truly makes it special.  If you choose not to use the Feta cheese, you may need to add a bit more salt to the egg/spinach mixture.

Crust


Use frozen shortcrust pastry or make the following to fit a 9" pie plate or removable bottomed quiche pan:

1       cup all-purpose flour
1/2     teaspoon salt
1/3    cup plus 2 tablespoons vegetable shortening or butter
2       to 3 tablespoons (60-90ml) cold water

Mix flour with salt.  Cut shortening into flour mixture until the shortening is about the size of small peas.  Do not over-work this important part - you want flaky crust.Add cold water and stir with a fork.  If the dough is too dry and does not stick together, then add a few more drops of water.  Wrap in plastic and chill while making quiche mixture

Quiche

2 tsp olive oil
1/8 cup brown shallot peeled and minced (or use regular onion)
1 clove of garlic, crushed or pressed
2 cups fresh spinach, washed and chopped or 1 cup frozen, chopped spinach
Important - if using frozen, chopped spinach, thaw, drain and squeeze out any excess water!

3 large eggs, beaten
1-1/4 cup evaporated (NOT condensed) milk (1/2-1/2 may be used if you have that on hand)
1/2 cup mozarella cheese, grated
A bit of parmesean if you have some - maybe 1/8 cup or so

1/3 cup feta cheese, cut in small cubes
1 ripe tomato, sliced or some cherry tomatoes, halved

Pre-heat oven to 350F/200C  Roll out pastry and lay in it the pan.  Decoratively crimp edges.
Prick a few holes in it with a fork and pre-bake for about 5 minutes.  Cool on a rack.

In a sauté pan over medium high heat, add olive oil, shallots and then garlic and sauté for a minute or two.  Add spinach all at once.  Sauté until fresh spinach is wilted and cooked.  Toss with a bit of salt and cracked pepper.  Set aside.

In a mixing bowl, beat eggs with whisk or fork until well combined.  Add evaporated milk and whisk together.  Add mozarella cheese, parmesean cheese and then mix in the sautéed spinach.  Stir together gently with a spoon.Pour this mixture into half-baked crust.  Top with cubes of feta. 
Decoratively arrange tomato slices (or cherry tomato halves, cut side up) onto top of quiche.

Bake for 20-25 minutes or until done.  Let cool on a rack for a few minutes before cutting into wedges.  

Along with a salad, this will serve 4 people.  Delicious when leftover, especially when eaten cold.
Enjoy!

K (D)