Salmon Quiche

From the Lorraine region of France, a quiche is a savory open faced tart filled with cheese, eggs, and a choice of protein. This salmon quiche can be served as a starter or brunch dish enjoyed at room temperature or a little warm, so the quiche crust is still crunchy! This version uses high quality, nutrient dense EU Organic Salmon Filets fed a 100% organic diet.

Brought to you by @c.health.and.wellness

Ingredients:

• Two 6oz portions of Legal Sea Foods Online Shop's EU Organic Salmon Filets
• 1 1/4 cups flour
• 7 tbsp butter
• 3 tbsp orange juice (more if needed - I used blood oranges for color)
• 2 tbsp orange zest
• 6 large eggs
• 3/4 cup heavy cream
• 1 1/2 cups cheddar cheese
• 1/3 cup chives
• a few sage leaves
• 1 bell pepper
• 1 tsp sea salt

Instructions:

1. Place flour, sea salt, butter and orange zest in food processor or stand mixer. You can also mix by hand. Mix until crumbs form, and pour 3 tbsp of orange juice in. Add more orange juice accordingly if quiche dough is too dry.
2. Refrigerate for 1-3 hours. Prepare your salmon by using a small cookie cutter or cut into cubes. Set aside, and prepare your quiche base by mixing eggs, cream, herbs, vegetables, and cheese.
3. Preheat your oven to 375F. Roll out your quiche crust and prick your quiche crust with a fork before adding weight. Add weight (I used dried beans) to bake for 10-12 minutes.
4. Remove your quiche weight and add in quiche egg mixture. Top with salmon.
5. Bake for 35-40 minutes until center is completely set. Let rest at room temperature for 5-10 minutes before slicing and serving! Enjoy!

Helpful Tips:

• I bake the quiche crust beforehand so the bottom does not get soggy and holds up.
• I leave the salmon in larger chunks to prevent the salmon from drying out. I find if the salmon is shredded or cut in small cubes, it tends to be dry especially for reheating.
• If your salmon is starting to form a white layer, remove from heat or lower heat.
• If your quiche crust is getting too golden, add tin foil around your outer crust.
• Work fast with rolling out your quiche crust. The quiche crust is more difficult to handle when lukewarm at room temperature.
• Quiches can become watery from overcooking or undercooking your eggs. The heat will continue to cook your quiche even when your quiche is removed from the oven.