Nostalgic today, I was thinking about when Quiche Lorraine used to be the height of lunch elegance. Maybe it still is. Quiche Lorraine, a small salad and a chilled glass of Chablis. Perfect.
However, today I felt like having fish, so I took out some salmon and made a very easy salmon quiche with shallots, creme fraiche and emmenthal cheese.
1 pre-rolled pastry crust, puff or brisee
2 tbsp butter
4 shallots, sliced thin
1 lb fresh salmon, cut into small cubes
1 cup of emmenthal, grated
1 1/2 cup creme fraiche
1/2 tsp salt
1/4 tsp pepper
1 pinch of piment d’espelette or cayenne
Put the pastry into a pie pan and poke the bottom with the tines of a fork. Bake for 12 minutes in a preheated 375 degree oven. Remove and allow to cool. Saute the shallots in the butter until soft, add the salmon and cook until just done then put the mixture into the bottom of the pastry shell and cover with the grated cheese.
Beat the eggs, creme fraiche, salt, pepper and piment together until well blended. Pour over the salmon mixture. Bake at 375 degrees for 45 minutes.