Salmon, Pea, and Mint Quiche
Dijon mustard gives this salmon, pea, and mint quiche a little zing.
- Yield: Makes one 11 1/2-inch quiche
Source: Martha Stewart Living, June 2004
- All-purpose flour, for dusting
- Tart Dough with chives
- 1 salmon fillet (about 1 pound), skinned
- 3 large eggs
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 cup shelled fresh peas or thawed frozen peas
- 1/3 cup finely shredded fresh mint
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 14-inch circle from dough. Press dough onto bottom and up sides of an 11 1/2-inch round ceramic quiche dish; trim dough flush with top edge of dish. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
Fill a wide medium saucepan halfway with water; bring to a simmer over medium heat. Add salmon fillet; simmer until opaque but still pink in middle, about 11 minutes. Remove salmon; let cool.
Flake salmon with a fork; set aside. Whisk eggs, milk, cream, mustard, salt, and pepper in a large bowl. Stir in salmon, peas, and mint. Pour mixture into tart shell; bake until puffed and pale golden brown, 40 to 45 minutes. Let cool at least 30 minutes before serving.