Asian-Inspired Salmon and Bok Choy Quiche
Prep. Time:
45 mins
Baking Time:
50 mins
Total Time:
95 mins
Serves:
Serves 8
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
Ingredients
Instructions
PASTRY:
Prepare the dough: In a large bowl, whisk together flour, sesame seeds, and salt. Add cold butter cubes and use your fingertips or a pastry cutter to work butter into flour until mixture resembles coarse breadcrumbs with some pea-sized pieces.
Form the dough: Make a well in the center and add egg yolk. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll and blind bake: Roll dough on a floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with a fork. Line with parchment paper and pie weights. Refrigerate 15 minutes, then blind bake at 375°F for 15 minutes. Remove weights and parchment, bake 5 minutes more until lightly golden. Cool completely.
FILLING:
Season the salmon: In a small bowl, toss salmon cubes with 1 tablespoon soy sauce and sesame oil. Let marinate while preparing vegetables.
Cook the vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add bok choy stems and cook 2-3 minutes until slightly softened. Add garlic and ginger, cook 30 seconds until fragrant. Add bok choy leaves and remaining 1 tablespoon soy sauce, cook 1-2 minutes until leaves are wilted but still bright green. Transfer to a plate and cool completely.
Cook the salmon: In the same skillet, cook marinated salmon cubes for 2-3 minutes, turning once, until just cooked through but still tender. Remove from heat and cool.
ASSEMBLE AND BAKE
Make custard base: In a large bowl, whisk together eggs, cream, milk, white pepper, and salt until well combined.
Layer the filling: Sprinkle half the Gruyère over the bottom of the cooled pastry shell. Layer the cooked bok choy, salmon, and green onions evenly. Top with remaining cheese.
Add custard and bake: Pour the egg mixture over the filling, ensuring it reaches all corners. Bake at 350°F for 30-35 minutes, until center is just set and top is lightly golden. A knife inserted in center should come out mostly clean.
Cool and serve: Let cool for 10-15 minutes before slicing. Serve warm or at room temperature.
