The recipe

Salmon and Zucchini Quiche

Recipe by Bernie Torras

0.0 from 0 votes

Cuisine: FrenchDifficulty: Easy

Rations

rations

Preparation time

minutes

Cooking time

minutes

Calories

650

kcal

Total time

hour

minutes

Enjoy the symphony of flavors offered by this Quiche of Salmon and Zucchini.

A dish with a creamy, crunchy and soft texture that perfectly blends the delicate flavor of salmon with the freshness of zucchini, all united by a delicious shortcrust pastry. Each bite is infused with the sweetness of caramelized onions and the indulgence of mascarpone.

It is a recipe that will make you shine in the kitchen, simple but sophisticated. So turn up the volume of your favorite playlist, put on your apron and let yourself be carried away by the rhythm while you prepare this exquisite dish. It's time to delight your senses with this wonderful quiche!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

1 shortcrust pastry or shortcrust pastry roll
300 gr of salmon
2 onions or spring onions
Fresh basil leaves
200 gr mascarpone
3 medium or small zucchini
2 eggs
2 egg yolks
1 tablespoon of olive oil
4 tablespoons of liquid cream
Salt and pepper to taste
2 lemons (optional)

Pasos

Preheat the oven to 200-210°C.
Roll out the shortcrust pastry and cover a tart pan with it. Using a fork, poke several holes in the base so that it does not swell during cooking.
Peel the onions and cut into julienne strips. Then, in a frying pan with a little olive oil, sauté the onions until tender.
While the onions are cooking, dice the zucchini. After the onions have been cooking for 10 minutes, add the zucchini to the pan, cover and cook for 5 more minutes. Add salt and pepper to taste.
Cut the salmon into cubes and season with salt and pepper. Reserve.
In a bowl, beat the eggs together with the yolks. Add the mascarpone cheese, cream, salt, pepper and chopped basil leaves.
On the tart base, spread the zucchini and onion mixture. On top, place the diced salmon and, finally, pour the egg and mascarpone mixture.
Bake in the oven for about 25-30 minutes, until the quiche is golden brown and the filling is set.
Let cool slightly before unmolding. Serve hot or warm.

Notas

If the zucchini are large, remove the seeds because they can contribute a bitter taste.
For an extra touch of flavor, you can marinate the salmon in the juice of the two lemons with a little salt and pepper before adding it to the quiche. This will add a citrus note to the salmon that combines well with the other ingredients.
The oven temperature may vary depending on its power. Therefore, it is best to keep an eye on the quiche after 20 minutes to make sure it does not burn. You will know it is ready when the dough is golden brown and the egg mixture has set and is golden brown on top, the pastry will have separated from the pan and you can see how it is on the sides.
If you can't find mascarpone, you can substitute a similar cream cheese such as cream cheese.
Make sure to drain the onion and zucchini well after cooking to prevent the quiche from becoming too runny or oily.
Remember to chop the basil just before adding it to preserve its freshness and flavor.
To prevent the dough from getting wet, you can pre-bake it (without the filling) for about 10-15 minutes. This is called blind cooking and helps keep the base of the quiche crisp.

Quizás lo necesites

24cm Removable Perforated Perforated Curved Oven MoldVer precio

Información nutricional (por ración)*

Serving Size: 450g
Calories: 650kcal
Fat: 40g
Saturated Fat: 18g
Trans Fat: 0g
Cholesterol: 220mg
Sodium: 550mg
Potassium: 800mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 7g
Protein: 30g
Vitamin A: 1200IU
Vitamin C: 35mg
Calcium: 120mg
Iron: 3mg

Key points of the recipe

Dough preparation: Be sure to pre-bake the shortcrust pastry by pricking it with a fork and cooking it blind for 10-15 minutes to prevent it from getting moist and to keep it crispy.
Cooking vegetables: Sauté the onions until tender and cook the zucchini with the onions for 5 more minutes. It is important to drain these ingredients well to prevent the quiche from becoming liquid or oily.
Oven Watch: The oven temperature may vary, so start checking the quiche after 20 minutes of cooking. It is ready when the dough is golden brown and the filling is set, without burning.

Pairing with wine

For this Salmon and Zucchini Quiche recipe, a fresh, medium-bodied white wine is ideal to complement the texture and mild flavor of the salmon and zucchini. A Sauvignon Blanc, with its refreshing acidity and citrus notes, would be an excellent choice. This wine harmonizes well with marine ingredients such as salmon, and its acidity can help balance the richness of the cream and mascarpone cheese in the quiche.

But if you want to pair this dish with a Spanish white wine we give you 3 options:

Albariño (Rías Baixas, Galicia): This white wine from the Rias Baixas region of Galicia is known for its refreshing acidity and flavors of citrus and peach. It is ideal to accompany seafood and fish dishes, so it pairs very well with salmon.
Verdejo (Rueda, Castilla y León): Verdejo from the Rueda DO has vibrant acidity and flavors of green fruits and herbs that can complement quiche very well. The touch of herbs and spices in this wine can enhance the zucchini and basil flavors in the dish.
Godello (Valdeorras, Galicia): Another Galician white wine that can work very well with this dish is the Godello de Valdeorras. This wine is fuller and more structured than Albariño, with stone fruit flavors and often with a touch of oak that can balance the richness of mascarpone cheese and cream.

As for rosé wines, the Garnacha de Navarra Rosé can be an excellent choice. This wine has red fruit flavors and a dry finish, which can contrast nicely with the creaminess of the quiche.

We should avoid full-bodied red wines with strong tannins such as a Cabernet Sauvignon, as these can overpower the delicate flavors of salmon and zucchini.

Beer pairing

Salmon and zucchini are ingredients that lead one to think of softer, lighter beers so as not to overwhelm their flavors. A wheat beer or a Blonde Ale could be a good pairing, as these beers tend to have a smooth and refreshing character with a touch of sweetness that can complement the flavors of the quiche.

On the other hand, a Saison style beer could also work. Saisons are Belgian beers with a spicy flavor profile and a slight acidity that can balance the creaminess of the quiche.

We should avoid beers that are too bitter or have a strong flavor profile such as India Pale Ale (IPA) or dark beers such as Stout, as they could overshadow the delicate flavors of the salmon and zucchini in the quiche.

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

Other recipes with

Aceite de oliva, Albahaca, Calabacín, Cebolla, Huevo, Limón, Masa quebrada, mascarpone, Nata líquida, Pasta brisa, Pimienta, Sal, Salmón, Yemas de huevo

Other recipes that pair with

Albariño, Godello, Navarra Rosado, Sauvignon Blanc, Verdejo, Vino blanco, Vino rosado o rosé

Ale, Belgian Ale, Blonde Ale, Saison

Bernie Torras

Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.

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Salmon and zucchini quiche