Recipes, re-invented from cooking shows
Asian-Inspired Salmon and Bok Choy Quiche
Prep. Time:
Baking Time:
Total Time:
45 mins
50 mins
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 c...
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Ingredients
SESAME PASTRY CRUST 1¼ cups all-purpose flour 2 tablespoons sesame seeds, toasted ½ teaspoon kosher salt 6 tablespoons cold unsalted butter, cubed 1 large egg yolk 2-3 tablespoons ice water
FILLING 4 large eggs ¾ cup heavy cream ¼ cup whole milk 8 oz skinless salmon fillet, cut into ¾-inch cubes 2 medium heads bok choy (about 1 lb), white stems diced, green leaves chopped separately 3 green onions, white and light green parts sliced thin 2 tablespoons low-sodium soy sauce, divided 1 teaspoon toasted sesame oil ½ teaspoon fresh ginger, minced 1 small garlic clove, minced 3 oz Gruyère cheese, freshly grated ¼ teaspoon white pepper ½ teaspoon kosher salt (or to taste) 1 tablespoon vegetable oil for cooking
Method
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.
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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.
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Ingredients
SESAME PASTRY CRUST
1¼ cups all-purpose flour
2 tablespoons sesame seeds, toasted
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
FILLING
4 large eggs
¾ cup heavy cream
¼ cup whole milk
8 oz skinless salmon fillet, cut into ¾-inch cubes
2 medium heads bok choy (about 1 lb), white stems diced, green leaves chopped separately
3 green onions, white and light green parts sliced thin
2 tablespoons low-sodium soy sauce, divided
1 teaspoon toasted sesame oil
½ teaspoon fresh ginger, minced
1 small garlic clove, minced
3 oz Gruyère cheese, freshly grated
¼ teaspoon white pepper
½ teaspoon kosher salt (or to taste)
1 tablespoon vegetable oil for cooking
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