May 21, 2013

Scallion quiche with salmon

So, first I roasted one big bunch of scallions. I thought I had plenty...of onions. I chopped them, I blended and I tasted them. The volume was reduced to a hand-full and the taste came out subtle and sweet. So, I put another bunch in the oven, only for 15 minutes and ended up with what I wanted. Plus the salmon and we had a very green, delicate, rich quiche that was hard to put away.

I didn't grow up eating scallions this way. My favorite baby onion dish was that prepared by my Dad for breakfast. It had white cheese, sour cream, red radishes in it...and green onions. We spread the mix on a piece of bread. Very good, very Polish.

I had something else in mind when I bought about a pound of the vegetable. To put it all in the quiche. It fit.

Recipe by me
time: 30 min preparation + 40 min baking + 15 min cooling


  • pastry dough: 200 g (1 1/3 cups) flour, 100 g (3.5 oz) cold butter diced, 2 pinches salt, 70 ml (6 Tablespoons) ice water
  • 500 g (1 lb) scallions, hairy roots chopped off, bigger scallions split in half
  • 6 Tablespoons good balsamic vinegar
  • 6 Tablespoons olive oil
  • salt and pepper to taste
  • 4 eggs
  • 200 ml (5/6 cup) whipping cream
  • 1/2 teaspoon salt
  • pepper
  • 50 g (2 oz) yellow cheese (Gauda, f.ex.), grated
  • 100 g (3.5 oz) lightly smoked salmon slices, cut in long and short pieces

  1. Preheat oven to 180C/350F (fan force function). Take out a 26 cm (10 inch) tart baking form.
  2. Prepare pastry dough. In a food processor with a steal blade, pulse about 10 times flour with butter and salt till a sand-like consistency forms. Pour in chilled water. Blend more till mass forms (about 10 seconds). Take it out of the processor. Place it on a rolling board. Roll it flat and fast till it's about 1 inch (2.5cm)  larger than your form. Transfer the dough on the form. Press it gently with your fingers. Cut off the overhang edge. Pierce it with a fork a couple of times and place it the fridge. This is my put-away-faster-everything version of pastry. 
  3. On two baking sheets lined with aluminium foil, place the scallions. Cover them well with vinegar and oil, sprinkle with little salt and pepper. Put the sheets in the hot oven for 15 minutes. Stir the scallions with a fork half way through baking to avoid any dry parts. Take them out of the oven. Chop them with a big knife. Transfer into a food processor with a steal blade and blend till fine, but not all creamy. Let it cool a bit.
  4. Switch oven function to static (temperature the same). Place the dough from the fridge in the oven for 10 minutes. 
  5. Meanwhile, in a large bowl, lightly whisk eggs with cream, cheese, salt and pepper. Add blended scallions and salmon pieces (the short ones). Mix it all up. Pour into the pre-baked dough. Arrange the left over salmon pieces on top (kids appreciate it!). Place the form into the hot oven for 40 minutes, till puffed and browned a bit. Take it out, let it cool (quiche sinks as it cools) and serve it hot, warm, cold.

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