Festive Salmon Quiche with Pears and Camembert: Flavorful, fancy and incredibly delicious quiche for any occasion. It looks impressive and is easy to make!
I made this salmon quiche for a couple of times this year with some variations and I finalized the recipe until it meets the high standards of my inner perfectionist. Needless to say, I like it so much! It’s flavorful, seasonal, aromatic, cheesy, with spicy, sweet and astrigent notes and a hint of olives. I could eat it piece after piece. It’s seriously addictive!
Moreover, this quiche is so universal and looks fancy. Want to feed a crowd? Make a salmon quiche. Think about the menu of a date night in? Make a salmon quiche. Celebrating Christmas? Make a salmon quiche. Any occasion, any time, any place. You know what to make. Believe me, this quiche is to die for. Once you made it, you will not stop. Especially if it’s your first quiche. Make it a salmon quiche. You probably wonder why I call it quiche and not tart. The difference is really small but nonetheless it exists. Tart contains less egg-cream mixture than quiche. Therefore, you can say that tart is more dense whereas quiche is more creamy. That’s the only difference.
I have a long history of making quiches together with my husband. We used to make one ahead, then spend the day outside and take it with us. Have you noticed that food tastes the best when you are hungry? And also when you are in a good mood surrounded by people you love. That’s the reason you should make this tart for Christmas. Spend 90 minutes of your time on a dish than no one will ever forget. The taste is so good and so distinguishable that you will crave it after you finish the last bite. Don’t believe it? Make it and prove me wrong. Here is the recipe of this terrific festive quiche that will be gone within minutes:
Salmon Quiche with Pears and Camembert
For the dough:
- 250 grams or 2 cups flour
- 1 1/2 teaspoon salt
- 150 grams or 5 oz butter
- 1 egg
- 4 eggs
For the filling:
- salt and freshly ground pepper
- 80 ml or 1/3 cup heavy cream
- 125 grams or 4 1/2 oz smoked salmon
- 2 pears
- 1 tablespoon lemon juice
- 1/3 leek the middle part
- 125 grams or 4 1/2 oz camembert or brie
- a handful dried black olives stone removed
- 1/2 teaspoon ground red chili flakes
- 1/2 handful arugula to serve
- In a bowl, combined flour and salt. Add diced butter and stir quickly until crumbly. Add an egg and knead with your hands or a food processor until you can form a ball. Add a couple of tablespoons of cold water if the dough is too dry. Wrap the dough with cling film and refrigerate for at least 30 minutes. Preheat the oven to 180 ºC or 350 ºF.
- Grease the 29 cm or 11 inch round form with butter and pinch off the dough piece by piece spreading it over the bottom and the sides. I used a a wooden dough roller, which is great for rolling pizza as well. Slightly pin all over the surface with a fork. Bake for 20 minutes until golden. Remove from oven.
- Meanwhile, prepare the filling: In a bowl beat the eggs and season with salt and pepper. Add the heavy cream and mix well. Cut smoked salmon into pieces, slice pears into wedges and sprinkle everything with lemon juice. Chop the leek. Slice the camembert into wedges.
- Arrange smoked salmon, pears, leek and camembert on the crust. Add olives and pour the egg mixture on the dough. Sprinkle with ground chili flakes. Bake for about 22 minutes. Season with salt and pepper to taste and serve with arugula. Bon appetit!
What is your favorite quiche? Leave a comment below!