Salmon and zucchini quiche recipe of 20-12-2012 [Updated on 29-08-2018]
The quiche with salmon and zucchini is a refined savory pie that can be prepared in a single mold or in 6 small molds to obtain mini quiches that can be served individually on plates. These salmon mini quiches are another idea to include in your Christmas menu, they can be prepared a little in advance and as soon as brought to the table they will disappear in no time;)
Many had asked me for a recipe to prepare panettone or pandoro at home, and but unfortunately this year I was unable to do so, I had unexpected events that made me skip a few plans, even the culinary ones and they are not managed to develop a recipe that convinced me, okay for this year settle for the classic struffoli and roccocò or take a look on the facebook group where I saw that there are a lot of recipes that might interest you;) now I greet you and I send you a warm hug; *
How to make salmon and zucchini quiche
Start by preparing the Basta brisee by putting the flour in a citole with the butter cut into small pieces and salt in the center.
Work the dough with your fingertips until you get a grainy mixture
Gradually add the cold water and knead the dough until the water is completely absorbed
Shape the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for 30 minutes
In the meantime, clean the courgettes and cut them into julienne strips and collect them in a bowl
Mix the eggs with the cream, grated Parmesan, salt and pepper
Add the courgettes cut into julienne strips and the smoked salmon cut into small pieces
Mix until a homogeneous mixture is obtained
Now take the shortcrust pastry and roll it out on a floured pastry board, line the buttered tartlet molds.
Pour the zucchini and salmon mixture into each mold and bake in a preheated oven at 180 degrees
Cook the salmon quiche for about 30 minutes.
Allow to cool then remove from the mold and serve your mini quiche with salmon and courgettes