Asian-Inspired Salmon and Bok Choy Quiche
A sophisticated fusion quiche featuring flaky sesame pastry, tender salmon, and crisp pak choi with subtle Asian flavors. Chef's Tips Toasting sesame seeds: Toast seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Salmon selection: Choose center-cut salmon fillet for even cooking. Remove any pin bones before cubing. Make-ahead: Pastry can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. Bok choy prep: Wash thoroughly as dirt can hide in the stems. Separate stems from leaves for even cooking. Storage: Leftover quiche keeps covered in refrigerator for up to 3 days. Reheat gently in 300°F oven. Flavor Variations Spicier version: Add ½ teaspoon sriracha or chili garlic sauce to the egg mixture Herb addition: Stir in 2 tablespoons chopped fresh cilantro or chives with the green onions Cheese swap: Try sharp white cheddar or aged gouda instead of Gruyère
- Time: 95 min
Source: Relaxed Recipes
Ingredients
- PASTRY
- Prepare the dough: In a large bowl, whisk together flour, sesame seeds, and salt
- Form the dough: Make a well in the center and add egg yolk. Gradually add ice wa
- Roll and blind bake: Roll dough on a floured surface to fit a 9-inch tart pan. P
- FILLING
- Season the salmon: In a small bowl, toss salmon cubes with 1 tablespoon soy sauc
- Cook the vegetables: Heat vegetable oil in a large skillet over medium-high heat
- Cook the salmon: In the same skillet, cook marinated salmon cubes for 2-3 minute
- ASSEMBLE AND BAKE
- Make custard base: In a large bowl, whisk together eggs, cream, milk, white pepp
- Layer the filling: Sprinkle half the Gruyère over the bottom of the cooled pastr
- Add custard and bake: Pour the egg mixture over the filling, ensuring it reaches
- Cool and serve: Let cool for 10-15 minutes before slicing. Serve warm or at room