Description: This Quiche au Saumon et Boursin is a luxurious and flavorful savory tart perfect for brunch, lunch, or a light dinner. The flaky crust provides a delightful contrast to the creamy filling infused with the delicate flavor of salmon and the herbaceous notes of Boursin cheese. It’s a simple yet elegant dish that is sure to impress.
Ingredients:
- 1 pre-made pâte brisée (shortcrust pastry) – approximately 9-10 inches in diameter. This provides the perfect buttery, flaky foundation for our quiche. Opt for a good quality store-bought version, or if you’re feeling ambitious, make your own from scratch!
- 200g (approximately 7 ounces) fresh salmon, skin removed and diced into ½-inch pieces. Choose a good quality salmon fillet, preferably wild-caught for its richer flavor and firmer texture. Ensure all bones are removed before dicing.
- 150g (approximately 5.3 ounces) Boursin cuisine Ail & Fines Herbes (Garlic & Herb) cheese spread. This creamy cheese spread is the key to the quiche’s distinct flavor profile. The garlic and herb combination complements the salmon beautifully and adds a delightful richness to the filling. If you can’t find Boursin cuisine specifically, you can substitute with another creamy garlic and herb cheese spread, but be mindful of the salt content.
- 3 large eggs. These act as the binding agent for the quiche filling, providing structure and richness. Use fresh, high-quality eggs for the best results.
- 20cl (approximately ¾ cup + 1 tablespoon) crème fraîche (or heavy cream). Crème fraîche adds a tangy richness and luxurious texture to the quiche. If you can’t find crème fraîche, heavy cream can be used as a substitute, but the flavor will be slightly less tangy.
- Salt and freshly ground black pepper to taste. Seasoning is crucial to bring out the flavors of all the ingredients. Be careful with the salt, as the Boursin cheese can already be quite salty.
- Fresh chives, finely chopped, for garnish. Fresh chives add a pop of color and a fresh, herbaceous flavor to the finished quiche. They complement the salmon and Boursin beautifully.
Preparation:
Step 1: Prepare the Crust. Gently unroll the pâte brisée (shortcrust pastry) on a lightly floured surface. Carefully transfer the pastry to a 9-inch tart pan with a removable bottom. Press the pastry firmly against the bottom and sides of the pan. Trim any excess pastry hanging over the edge using a rolling pin or knife. Prick the bottom of the pastry shell several times with a fork. This will prevent the pastry from puffing up during baking. You can optionally blind bake the crust for 10 minutes at 350F/175C for a crispier crust. Place parchment paper over the crust and fill with pie weights or dried beans to prevent it from puffing up. After 10 minutes, remove the parchment and weights and bake for another 5 minutes.
Step 2: Arrange the Salmon. Evenly distribute the diced salmon pieces over the bottom of the prepared tart shell. Ensure that the salmon is spread out in a single layer to ensure even cooking.
Step 3: Prepare the Egg Mixture. In a medium-sized bowl, crack the three eggs. Whisk them together until they are light and frothy. This will incorporate air and help create a light and airy quiche filling.
Step 4: Incorporate the Boursin and Crème Fraîche. Add the Boursin cuisine Ail & Fines Herbes cheese spread and crème fraîche to the bowl with the eggs. Whisk thoroughly until the Boursin is fully incorporated and the mixture is smooth and creamy. Be sure to break up any lumps of Boursin cheese to ensure an even distribution throughout the filling.
Step 5: Season the Filling. Season the egg and Boursin mixture with salt and freshly ground black pepper to taste. Remember that the Boursin cheese is already quite salty, so be careful not to over-salt. Taste the mixture and adjust the seasoning as needed.
Step 6: Assemble the Quiche. Pour the egg, Boursin, and crème fraîche mixture evenly over the salmon in the prepared tart shell. Make sure the filling covers the salmon completely.
Step 7: Bake the Quiche. Carefully transfer the tart pan to the preheated oven. Bake for approximately 30 minutes, or until the quiche is golden brown and the filling is set. The filling should be slightly wobbly in the center but not liquid.
Step 8: Cool and Garnish. Remove the quiche from the oven and let it cool slightly in the pan for about 10-15 minutes before attempting to remove it. This will allow the filling to set further and prevent it from cracking. Once slightly cooled, carefully remove the quiche from the tart pan and transfer it to a serving platter. Garnish generously with freshly chopped chives.
Why You Will Love This Recipe:
This Quiche au Saumon et Boursin is a culinary delight for several compelling reasons:
- Effortless Elegance: It strikes the perfect balance between being sophisticated enough to impress guests and simple enough to whip up on a weeknight.
- Flavor Explosion: The creamy Boursin cheese harmonizes beautifully with the delicate salmon, creating a flavor profile that’s both rich and refreshing. The herbs in the Boursin add a touch of brightness that elevates the dish.
- Versatile: This quiche is incredibly versatile. Enjoy it warm, at room temperature, or even cold. It’s perfect for breakfast, brunch, lunch, or dinner.
- Crowd-Pleaser: Its universally appealing flavor profile makes it a surefire hit at any gathering. It’s a dish that both adventurous eaters and picky eaters will enjoy.
- Customizable: While this recipe is perfect as is, you can easily adapt it to your own tastes by adding other vegetables like asparagus, spinach, or sautéed mushrooms.
- Perfect Texture: The combination of the flaky crust and the rich, creamy filling is simply divine.
Serving Suggestions:
- Serve warm or at room temperature.
- Pair with a light green salad with a vinaigrette dressing.
- Accompany with a crusty baguette or sourdough bread.
- For brunch, serve alongside mimosas or fresh fruit.
- As a light dinner, pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Consider a side of roasted vegetables for a heartier meal.
Tips:
- For a crispier crust, blind bake the pastry shell before adding the filling.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 10-15 minutes of baking.
- If the filling starts to brown too quickly, tent the quiche with aluminum foil.
- Allow the quiche to cool slightly before slicing for cleaner cuts.
- Store leftover quiche in the refrigerator for up to 3 days.
- Reheat leftover quiche in the oven or microwave.
- Don’t overcook the salmon. You want it to be tender and flaky, not dry.
- If you are using frozen salmon, make sure it is completely thawed and patted dry before adding it to the quiche.
- Experiment with different types of cheese, such as Gruyere, Emmental, or goat cheese.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information: (Per serving, approximate)
- Calories: 450-550 (depending on crust and cream)
- Protein: 20-25g
- Sodium: 400-600mg (depending on Boursin cheese)
Conclusion:
The Quiche au Saumon et Boursin is more than just a recipe; it’s an experience. It’s a journey into flavor that combines the best of savory and creamy textures. It’s a testament to the fact that simple ingredients, when combined with care and passion, can create something truly extraordinary. This quiche is guaranteed to become a staple in your recipe repertoire, perfect for impressing guests or simply indulging in a moment of culinary bliss. So gather your ingredients, preheat your oven, and prepare to create a masterpiece. Bon appétit!
Questions and Answers:
- Can I use smoked salmon instead of fresh salmon?
- Yes, you can absolutely use smoked salmon in this recipe. It will add a deeper, smokier flavor to the quiche. However, keep in mind that smoked salmon is often saltier than fresh salmon, so you may need to adjust the amount of salt you add to the filling accordingly. To prevent it from becoming too overpowering, I would recommend using about 150g of smoked salmon instead of 200g of fresh salmon. Also, add it toward the end of the baking time so the smoked salmon won’t dry out.
- I don’t have Boursin cheese. What can I use as a substitute?
- If you don’t have Boursin cheese on hand, there are several substitutes you can use. A good option would be another creamy garlic and herb cheese spread. You could also use cream cheese softened and mixed with garlic powder, dried herbs (such as parsley, chives, and dill), and a pinch of salt and pepper. Another alternative is to use goat cheese, which has a tangy flavor that pairs well with salmon. If using goat cheese, consider adding a little extra garlic powder and fresh herbs to mimic the flavor of Boursin.
- Can I make this quiche ahead of time?
- Yes, you can definitely make this quiche ahead of time. It’s a great dish to prepare in advance for parties or gatherings. You can bake the quiche completely and then refrigerate it for up to 2 days. When you’re ready to serve it, you can reheat it in the oven at 350°F (175°C) until warmed through. Alternatively, you can prepare the filling and the crust separately and then assemble and bake the quiche just before serving.
- My crust is getting too brown. What can I do?
- If you notice that your crust is browning too quickly during baking, there are a few things you can do to prevent it from burning. The easiest solution is to cover the edges of the crust with aluminum foil. This will shield them from the heat and prevent them from over-browning. Another option is to lower the oven temperature slightly. If the crust is already quite brown, you can also tent the entire quiche with aluminum foil to slow down the browning process.
- Can I add vegetables to this quiche?
- Absolutely! Adding vegetables to this quiche is a great way to add extra flavor and nutrients. Some vegetables that pair well with salmon and Boursin cheese include spinach, asparagus, mushrooms, onions, and bell peppers. I would recommend sautéing the vegetables before adding them to the quiche to remove any excess moisture and soften them slightly. This will also help to intensify their flavor. Be sure to distribute the vegetables evenly over the bottom of the crust before pouring in the egg mixture. You could also consider adding sundried tomatoes. The sky is the limit!
