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Chef’s Recipe: Wild B.C. Smoked Salmon and Gruyère Quiche
Makes approximately 24 servings
Filling
| Ingredients | Metric | US |
| Hot smoked salmon (shredded) | 240 grams | 1 cup |
| Chives | 5 grams | 1 tsp |
| Gruyère cheese (grated) | 30 grams | 2 Tbsp |
Custard
| Ingredients | Metric | US |
| Eggs large | 4 | 4 |
| Whipping cream 18% | 125 ml | ½ cup |
| Salt | to taste | to taste |
| Quiche shells | 24 each | 24 each |
Mousse
| Ingredients | Metric | US |
| Cream cheese | 120 grams | ½ cup |
| Whipping cream 18% | 60 ml | ¼ cup |
| Onion powder | 5 grams | 1 tsp |
| Lemon (juice of) | 1 | 1 |
| Salt | to taste | to taste |
Method
- Preheat the oven to 325°F
- Place frozen quiche shells on a baking sheet and bake for 6 minutes, rotate and bake for another 6 minutes.
- While the shells are baking, mix the smoked salmon, chives and Guryère in a bowl.
- In a separate bowl, crack 4 eggs, mix with whipping cream and salt and whisk until eggs are incorporated.
- To make the mousse, add whipping cream into a mixing bowl, whisking into a stiff peak, then fold in cream cheese, onion powder, lemon juice and salt.
- Divide filling into pre-cooked shells, and top with custard mixture.
- Bake quiche at 325°F for 6 minutes, rotate and bake for another 6 minutes.
- Top each quiche with mousse and enjoy!
Download and print recipe: Wild B.C. Smoked Salmon and Gruyère Quiche
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