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Festive Salmon Quiche with Pears and Camembert: Flavorful, fancy and incredibly delicious quiche for any occasion. It looks impressive and is easy to make!
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Salmon Quiche with Pears and Camembert

Festive Salmon Quiche with Pears and Camembert: Flavorful, fancy and incredibly delicious quiche for any occasion. It looks impressive and is easy to make!
Course Main Course
Cuisine European
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 3 hours
Servings 8 servings
Calories 415kcal

Ingredients

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

Instructions

  • 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!

Notes

Store in the fridge for up to 3 days.

Nutrition

Calories: 415kcal | Carbohydrates: 31g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 870mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 3.1mg | Calcium: 100mg | Iron: 2.3mg