Discover our Salmon and Boursin Quiche, a recipe that combines the richness of salmon with the sweetness of Boursin cheese for a dish that is as tasty as it is refined. Perfect for a light lunch or an informal dinner, this quiche is also ideal for a meal with family or friends.
Ingredients (serves 4 to 6):
– 1 broken puff pastry or puff pastry
– 200g fresh or smoked salmon, cut into pieces
– 150g Boursin cheese (garlic and herbs or to taste)
– 3 eggs
– 200ml fresh cream
– 100ml milk
– 1 shallot, puréed
– 1 tablespoon olive oil
– 1 teaspoon chopped chives (optional)
– Salt and pepper to taste
Preparation:
1. Preheat the oven to 180°C (160°C for a rotary oven).
2. Roll out the puff pastry or broken pastry into a 24cm diameter tart tin, pressing the edges well. Prick the bottom with a fork to prevent the pastry from swelling during cooking. Book in advance.
3. Heat the olive oil in a frying pan over medium heat. Add the chopped shallots and stir again until translucent.
4. If you are using fresh salmon, cook it in the shallot pan for about 5 minutes, until cooked through. If you are using smoked salmon, it is ready to use as is. Spread salmon (fresh or smoked) on the bottom of the pie.
5. In a bowl, mix together the eggs, sour cream and milk. Season with salt, pepper and chives if using.
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