Today’s recipe is from Easy-French-Food.com, a delightful culinary site with simple recipes created in the international kitchen of Kim Steele.
She grew up in California in a family where internationally inspired gourmet meals happened daily. Kim has since lived and cooked in many countries, now living in Paris with her own family.
Salmon filets and shallots combine with crème fraîche and Swiss cheese to make this luscious, rich quiche. You can use frozen or canned salmon for this recipe.
This salmon quiche recipe goes together in a matter of minutes. Try serving with some backed or scalloped potatoes and a simple tossed salad.
Salmon Quiche (Quiche au Saumon)
1 round puff pastry (9 inch pie size)
3 shallots, chopped finely
2 tablespoons butter
12 oz skinless-boneless salmon (two 6 oz sockeye portions), thawed and diced into 1/4 inch pieces OR two 6.35 oz cans of wild sockeye salmon, chunked
4 oz (about 1 cup) shredded cheese—Gruyère, Emmental, or Swiss
1‒1/2 cups crème fraîche
1/2 teaspoon sea salt
1/4 teaspoon organic coarse ground pepper
Dash of organic cayenne