Quiche Dete Saumon Chevre Poireaux Ananas Recipe

Whipping up this salmon, goat cheese, and pineapple quiche feels like bringing a little everyday magic to the kitchen—a quirky twist that works just as well for a cozy brunch as it does for an impromptu dinner party masterpiece.

Quiche D’été Saumon Chèvre Poireaux Ananas is a dish I love for its unusual combination of flavors and its wonderful nutrition. The fresh salmon provides protein and omega-3s, and the goat cheese gives the quiche creaminess and a nice tang.

Diced pineapple provides sweetness, which plays really well with the savory notes in the dish, and the leeks offer the right amount of onion-like flavor without being too much. This quiche is the perfect blend of ingredients to offer both great taste and a healthy profile.

Quiche Dete Saumon Chevre Poireaux Ananas Recipe Ingredients

• Salmon: Rich in omega-3 fats and high-quality protein, salmon is heart-healthy and supports brain function.
• Goat Cheese: This tangy cheese is lower in calories and can be easier to digest than cow’s milk cheese.
• Leeks: A good source of fiber and vitamins, leeks are excellent for digestion and reduce inflammation.
• Pineapple: Provides a sweet and tropical flavor, rich in vitamin C, aids in digestion with bromelain.
• Eggs: Packed with protein and essential nutrients, they provide structure and a savory richness to the quiche.

Quiche Dete Saumon Chevre Poireaux Ananas Recipe Ingredient Quantities

“`html

• 1 sheet of shortcrust pastry
• 200g of fresh salmon fillet, skinless and boneless
• 150g of goat cheese
• 2 medium-sized leeks, cleaned and sliced
• 150g of fresh pineapple, diced
• 4 large eggs
• 250ml of heavy cream
• Salt and pepper, to taste
• 1 tablespoon of olive oil
• 1 teaspoon of fresh dill, chopped

“`

How to Make this Quiche Dete Saumon Chevre Poireaux Ananas Recipe

1. Set your oven to 180°C (350°F) to preheat. Get your shortcrust pastry and roll it out flat, then use it to line a tart pan, cutting and trimming the edges as needed. Use a fork to prick the bottom of the pastry, then line it with parchment paper. Weigh the lined pastry down with pie weights or dry beans. Bake in the oven for 10 minutes, then remove the weights and paper. Put the pastry back in the oven for 5-7 minutes, and keep an eye on it until it starts to turn light golden brown.

2. Pour in the olive oil and warm it up in a saucepan over medium heat. Toss in the leeks and sauté until you can see through them and they have softened, about 5 minutes or so. If they start to color, turn down the heat. Once they are done, remove the saucepan from the heat and let it cool a bit.

3. Slice the fresh salmon fillet into small cubes and season them lightly with salt and pepper.

4. In a big mixing bowl, combine the eggs and heavy cream. Mix well. Season the eggs and cream batch with a pinch of salt, a touch of pepper, and the chopped fresh dill.

5. Evenly sprinke the sautéed leeks onto the pre-baked pastry shell. Add the salmon; it should be in large enough diced pieces to be visible. Crumble the goat cheese on top. Baking the tart: Preheat the oven to 325°F, preferably with a convection setting. Place the tart on a baking sheet and bake until the filling is set and the top is slightly browned, about 40 minutes. Let the tart cool for a few minutes before slicing. Serve warm or at room temperature.

6. Disperse the diced fresh pineapple uniformly across the other components of the pastry shell, lending the dish a sweet and creamy tropical flavor.

7. Pour the egg and cream mixture carefully over the filled pastry. This is important because you want it to spread evenly across all the ingredients that are inside. If it doesn’t, you may have some structural issues.

8. Put the quiche in a preheated oven and bake it for 25 to 30 minutes, or until the filling seems set and the top looks very lightly browned.

9. Take the quiche out of the oven, and allow it to cool for a minimum of 10 minutes prior to cutting into it.

10. Whether you prefer to eat it emerging from the oven or having cooled down to room temperature, the good ol’ quiche is as good any time of day. That’s because this delightful dish can hold court at breakfast, brunch, lunch, and dinner. Its tasty filling—made with salmon, goat cheese, leeks, and pineapple—combines flavors that are sure to win your heart.

Quiche Dete Saumon Chevre Poireaux Ananas Recipe Equipment Needed

1. Oven
2. Tart pan
3. Rolling pin
4. Fork
5. Parchment paper
6. Pie weights or dry beans
7. Saucepan
8. Knife
9. Cutting board
10. Large mixing bowl
11. Whisk
12. Baking sheet

FAQ

• Q: Can I use frozen salmon for this quiche?
  A: Yes, you can use frozen salmon, but make sure to thaw it completely and remove any excess moisture before using.
• Q: Is there a substitute for goat cheese?
  A: You can substitute goat cheese with feta or cream cheese for a different flavor.
• Q: How can I ensure my pastry stays crispy?
  A: Pre-bake the shortcrust pastry for about 10 minutes to keep it crisp and prevent sogginess.
• Q: Can I use canned pineapple instead of fresh?
  A: Yes, canned pineapple can be used, but ensure it’s well-drained to avoid adding extra liquid to the quiche.
• Q: What can I add to make the quiche more filling?
  A: You can add cooked potatoes or extra veggies like spinach for a heartier dish.
• Q: How long does the quiche stay fresh?
  A: The quiche can be stored in the refrigerator for up to 3 days, ideally kept in an airtight container.

Quiche Dete Saumon Chevre Poireaux Ananas Recipe Substitutions and Variations

1 sheet of puff pastry in place of shortcrust pastry
Smoked salmon, 200g, instead of fresh salmon fillet
150g of cream cheese in place of goat cheese
2 medium-sized onions in place of leeks.
150g canned pineapple, drained, instead of fresh pineapple
1 teaspoon of dried dill instead of fresh dill.

Pro Tips

1. Blind Baking Tip: To ensure a crispy crust, allow the pastry to cool completely after the blind baking process before adding the filling. This prevents it from becoming soggy as the liquid ingredients bake.