Our Prosecco is a lively, sparkling wine that is essential to having fun Italian-style. It is dry, food-friendly, and adds an element of festivity to any gathering or meal. Prosecco’s fresh and fruity flavor profile make it easy to pair with any kind of food and makes it a delightful aperitif. Its stylish yet classic packaging is eye catching and makes it the centerpiece of any table or discussion. A glass of Prosecco with friends is the perfect way to enjoy the simple moments of life.
Enjoyed at 7°C.
Perfect Pairing: Caprese Salad, Crab Cakes, Salmon Quiche, Pan-seared Salmon with Lemon Basil, chicken Pesto, Fine Desserts.
Grape: 100% GleraSHOP NOW
All the usual suspects here – eggs, cream, a bit of cheese (it’s not intended to be cheesy, just adds a bit of richness + flavour). Just a note on a few of the ingredients:
- Smoked salmon – as mentioned above, this will yield the best overall flavour in the quiche but raw salmon or hot smoked salmon will also work great;
- Leek – slightly more delicate texture than onion, but onion will work fine too (or eschallots / French shallots ie the baby onions)
- Asparagus – optional, I like it for added texture and aesthetics (without it, the quiche is just all yellow and pink!)
- Dill – classic herb pairing with salmon but there’s other options such as chives or green onions. Parsley would be fine too, for little green bits in the quiche, but won’t really add flavour.
If time is of the essence or if you’re not confident making pastry, feel free to use one of these options:
- ready made pie crust – already fitted in foil pie dish, thaw and bake per packet;
- refrigerated pie crust – unroll and fit into tart tin or pie dish, bake per packet;
- store bought shortcrust pastry
But one day, try your hand at a homemade quiche crust! It’s shortcrust pastry made with butter, and it has flavour and the signature flaky texture unlike any store bought pastry.
Making Salmon Quiche
Quiche crust decided, the rest of the quiche is outrageously easy – especially given we’re using smoked salmon here. I think the step photos below are a good illustration of how to make it – and there’s also the recipe video.
I know people get really pedantic about not overcooking quiches, but because of the generous amount of cream I use in my quiche recipes, it’s actually pretty hard to overcook my quiche filling to the point that it’s not custardy. I’ve overcooked it by 20 minutes when I missed the timer and it wasn’t much different on the inside, though the top was VERY deep golden!
The thing with quiche is that it’s so dang easy, yet people are always sooo impressed. Because quiche crust aside, it’s really just a matter of whisking together eggs and cream, then adding whatever “stuff” you want in your quiche.