Salmon and Boursin Quiche
Discover this refined quiche where tender salmon meets the creamy richness of Boursin in a delicately anise-flavored mixture. A perfect blend of textures and flavors for an elegant and easy meal! This recipe combines simplicity and sophistication, ideal for impressing your guests without spending hours in the kitchen. The combination of tender salmon and creamy cheese creates exceptional taste harmony. In conclusion, this salmon and Boursin quiche perfectly adapts to all occasions, from family lunch to dinner with friends, offering both refined and accessible culinary experience.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Roll out the shortcrust pastry in a 24-26 cm tart pan. Prick the bottom with a fork and place in the refrigerator.
- 2
If using fresh salmon, steam it for 8-10 minutes or pan-fry 3-4 minutes per side. Flake it into large pieces. For smoked salmon, simply flake it.
- 3
In a bowl, vigorously whisk the eggs until frothy. Add the cream and milk while continuing to whisk.
- 4
Incorporate the Boursin cut into small cubes - don't mix perfectly to create flavor pockets. Add chopped dill or chives, lightly salt and pepper.
- 5
Remove the pan from refrigerator. Spread the chopped shallot then the salmon over the pastry base. Gently pour the mixture while distributing Boursin pieces.
- 6
Bake in the middle of the oven for 35-40 minutes. The quiche is ready when golden brown and the center is firm but moist.
- 7
Let rest 10 minutes before cutting to allow texture to stabilize. Serve warm.
- Smoked salmon brings more flavor without pre-cooking
- Don't overmix Boursin to preserve creamy marbling
- Quickly sauté shallot to soften its taste
- Monitor coloring during baking to avoid drying salmon
- Serve with young greens salad with lemon vinaigrette
- Pair with dry white wine like Chardonnay or Sancerre
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