Salmon and swiss chard quiche is perfect easy food recipe for picnics, lunch boxes or healthy option for TV-dinner. Quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century. There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g.quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.
Salmon and Swiss Chard Quiche Ingredients:
For the crust:
- 5 tablespoons (70gr) unsalted butter, at room temperature
- 1 teaspoon Dijon mustard
- 3 egg yolks
- pinch salt
- 1/2 cup (80gr) brown rice flour
- 1/2 cup (60gr) millet flour
- 1/4 cup (30gr) sorghum flour
- 1/4 cup (40gr) corn starch
For the filling:
- 1 tablespoon olive oil
- 1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
- 1 cup packed Swiss chard (red – green rainbow – your choice), washed and patted dry
- One 4-oz salmon fillet, raw and cut into 1-inch pieces
- 3 eggs, slightly beaten
- 2/3 cup whole milk
- salt and pepper
- pinch of freshly grated nutmeg
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped parsley
Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours and cornstarch and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.
Prepare the filling:
- Preheat the oven to 350F and position a rack in the middle.
- Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool.
- In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, thyme and parsley. Layer the onion and Swiss chard at the bottom of the crust, top with the pieces of salmon and slowly pour the egg mixture over it.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked.
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