Saving at home – Salmon quiche


Hi everyone!

Here we are with another recipe that includes the use of brie: a quiche with salmon: a very tasty preparation.

This savory cake is very versatile; it can be a single dish but it is also delicious served as an appetizer.

Its delicate taste is enhanced by Brie, a tasty cheese consisting of the outside but soft and creamy inside: a real treat to be enjoyed alone or as an ingredient for cold or hot preparations.

As explained in previous recipes, if you can’t find the Brie, you can replace it with other melting cheeses (such as Cheddar)

Let’s start:


Ingredients for 4 people: 1 roll of briseé pasta – 500 g of salmon fillet – 200 g of Brie – 1 bunch of dill – 5 tablespoons of sweet mustard – 1 tablespoon of apple vinegar – teaspoon of sugar – 3 eggs – 200 ml of cooking cream – 2 medium potatoes – 1 head of red radicchio salad – the zest of a lemon – 2 cloves of garlic – 4 tablespoons of extra virgin olive oil


To make your Quiche with salmon, you must first heat the oven to 200.
Peel the potatoes and cut them into thin rounds, then immerse them in a bowl of water so that they do not blacken.

Wash and drain the radicchio and cut it into strips; heat in a pan, oil and sauté the crushed garlic.
Add the radicchio and sauté 3/4 minutes, season with salt and pepper, remove garlic and let cool.
In a bowl mix the mustard with vinegar, sugar and dill leaves; add the lemon zest, then set aside.

Clean the salmon from the skin and bones, cut into cubes and marinate in the mustard sauce for a few minutes.

Cut the Brie into cubes; in a bowl break the eggs and add the cream, stirring gently.

Roll out the pasta briseé in a pan with quite high edges, pour into the middle of the egg mixture, then lay the potatoes and radicchio, add the Brie, finally arrange the salmon cubes together with the marinade and cover with the remaining egg cream.

Bake in a hot oven for 25/30 minutes, or until the pasta briseé is golden brown.

Serve your salmon quiche warm.

Enjoy your meal!

original recipe:


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