Wild Salmon Quiche with Parmesan Crust

This terrific Wild Salmon Quiche with Parmesan Crust recipe goes together in a matter of minutes. If you bake some potatoes at the same time and serve it all with a simple tossed salad, you’ll have a complete meal and not much cleanup afterwards.


1 (14-to 15-ounce) can salmon, drained and flaked
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 cup sour cream
4 eggs
1 ½ cups smoked Gouda cheese, freshly grated, divided
1 tablespoon fresh dill, minced
¼ teaspoon salt
¼ teaspoon black pepper

for the Parmesan crust:
1 ½ cups all-purpose flour, plus extra for dusting
½ teaspoon salt
1 tablespoon Parmesan cheese, finely grated
½ cup chilled unsalted butter, diced
¼ cup ice water or as needed (one tablespoon at a time)


the Parmesan crust:
Sift together the flour and salt in a large mixing bowl. Add the Parmesan cheese. Cut the butter into the flour, until the mixture resembles course meal. Drizzle a few tablespoons of ice water into the flour mixture. Using a wooden spoon, stir gently adding water, a tablespoon at a time, just until it holds together when you press a handful of it into a ball. The dough should be moist, not wet. Avoid over mixing as this will toughen the dough.

Gather the dough into a ball, wrap well and chill for at least one hour. Press rolled out dough into a 9½-inch deep pie dish.

the quiche:
Preheat the oven to 375°F.

In a small saucepan, sauté the onion and garlic in butter until soft. Remove from heat.

In a large mixing bowl and using a wire whisk, stir the sour cream and eggs until combined. Gently stir in the salmon, onion, garlic, dill, salt, pepper and 1-cup smoked Gouda cheese.

Pour the salmon mixture into the prepared crust and top with remaining cheese. Bake for about 50-60 minutes, until golden and quiche is set. Let stand 10 minutes before serving.

Makes 4-6 servings

Variation Tip: You may substitute Gruyere cheese for the Gouda with equal results.


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