Salmon and Swiss Chard Quiche

Ingredients and Weight:

• All-purpose flour: 1 1/2 cups (187g)
• Cold unsalted butter, cut into small cubes: 1 cup (2 sticks or 226g)
• Salt: 1 tsp
• Large eggs: 4
• Heavy cream: 1 cup (240ml)
• Milk: 1/2 cup (120ml)
• Salt and pepper: to taste
• Salmon fillet, skinless and boneless: 1 pound (453g)
• Swiss chard, stems and leaves chopped: 1 bunch (about 12 ounces or 340g)
• Onion, chopped: 1/2 cup (about 120g)
• Garlic, minced: 2 cloves

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and salt.
3. Add butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
4. Press the dough into a 9-inch pie plate, forming a crust around the edges.
5. In a separate bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
6. Flake the salmon into bite-sized pieces.
7. Heat a large skillet over medium-high heat. Add salmon and cook until browned on both sides.
8. Add Swiss chard, onion, and garlic to the skillet and sauté until softened.
9. Spread the salmon and vegetable mixture evenly over the crust.
10. Pour the egg mixture over the filling.
11. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.

Nutritional Information (per serving for 8 people):

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Protein: 20g
• Carbohydrates: 25g
• Fiber: 3g

Dish Characteristics:

• Savory and rich with a flaky crust
• Vibrant appearance with green Swiss chard and pink salmon
• Versatile dish suitable for breakfast, lunch, or dinner
• Easy to customize with different fillings

User Comments:

• "This quiche was absolutely delicious! The crust was perfectly crisp and the filling was creamy and flavorful."
• "I love the combination of salmon and Swiss chard in this dish. It's a unique and satisfying meal."
• "This quiche is a crowd-pleaser. It's perfect for entertaining guests or for a special occasion."

Special Precautions and Tips:

• To prevent a soggy crust, blind bake the crust for 10-15 minutes before adding the filling.
• Do not overmix the dough, as this will make the crust tough.
• If the quiche starts to brown too quickly, cover the edges with foil.
• Let the quiche rest for at least 15 minutes before slicing and serving to allow the filling to set properly.