Although a classic quiche
is a German-French invention, for many Montrealers it became almost a ”taste of home”. From food courts to high-end restos to street food that has just begun circulating streets of our city, you can find a piece of quiche at every corner. Quiche is so popular here, that Jamie Oliver and Derek Dammann serve it as a staple at their Maison Publique
British pub! What is it about this dish that made us so much in love with it? Perhaps it is its ”versatile and forgiving” nature: so many things can go into this great mix, each bringing its own touch of flavor, texture and look! There are numerous iterations of quiche components (ham, fish, mushrooms, veggies), but certain ingredients remain constant: eggs, cheese and crust.
I love salmon broccoli cheddar quiche and make it quite often. This time I decided to challenge the crust and replace it with pain perdu (old bread) just to experiment and save time and effort. The result – simply amazing! What an excellent way to skip time taking and messy crust-making or rolling, not to mention the whole list of ingredients you have to have on hand when you do a gluten free crust! Gluten free bread (made of mostly rice flour) adds some sweetness to the dish. Combined with cheesy, spongy and custardy egg-broccoli-salmon-cheddar mix, it brings a subtle hint of a soufflé into the dish.
This quiche’s versatility does not stop with the gluten-free crust! Use freshly cooked salmon or replace it with ham; swap broccoli for leek, spinach or Swiss char; change Cheddar cheese for Swiss or Guyere; use your favorite herbs and spice: experiment until you find YOUR favorite! And for those who like their crust classic, here are some interesting variations of Ham & Cheddar Quiche
or Salmon & Spinach Quiche
from Montreal Gazette.
My tips for making this quiche a success:
– bake the old bread cubes for about 10 minutes at 350f until slightly golden
– mash the canned salmon with its liquid (for extra flavor) and bones (high in calcium)
– boil chopped broccoli for 2 minutes, drain and let cool
– add a few spoons of flour (spelt in my case) into the eggs mix for that spongy-airy soufflé-like result; do not add too much salt to the mix because the cheese will add enough saltiness to the dish
– layer the buttered dish in the following order: bread cubes first; then mix of salmon, broccoli and sauteed onions; then egg-milk-flour mix; then shredded cheese
– make sure you butter your dish well, so the crust will not glue to it
– bake uncovered at 350F for the first 15 minutes, then at 325F for another 35-45 minutes.
Hot or cold, you can have it for breakfast, work/school lunch or picnic. It also freezes very well, so you can keep some extra until next time and then just pop it up and warm up in the oven. Enjoy your cooking!
SALMON BROCCOLI CHEDDAR QUICHE WITH BREAD CRUST
Makes 9-inch pie of about 6-8 servings.
2 cups cubed old gluten-free white bread (or old dense white bread of your choice)
1 tablespoons olive oil
1/2 onion, finely chopped
1 small head of broccoli, cut into small florets
1/2 cup cooked salmon, or 1 can (106 g), broken in pieces
3/4 cup milk
4 large eggs
2 tablespoons spelt flour (or wheat flour if you are gluten tolerant)
freshly ground nutmeg, pinch
1 to 2 cups cheddar cheese, shredded
2 teaspoons butter
salt and pepper to taste
Preheat the oven to 350F. Cut the old bread in cubes, spread onto the buttered pan and bake for 10-15 minutes. Remove and let it cool.
In a saucepan, heat the olive oil and saute onions until translucent. Put aside to cool. Boil or steam broccoli florets for 1-2 minutes, drain and set aside. Mash the salmon with fork and mix with onions and broccoli. Spread the mix over the bread cubes.
In a bowl, mix well the eggs, flour, milk and a pinch of nutmeg. Pour the egg mix over the salmon mix evenly.
Top the layers with shredded cheese and bake at 350F for the first 15 minutes, then at 325F for another 35-45 minutes. Let cool for about 10 minutes before serving for the flavors to set.