Salmon Coconut Quiche
Shaped like a boat, this Salmon Coconut Quiche is inspired from the Far East Cuisine with a Dash of Frenchiness added to it.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 15 oz (425 g) Fresh Salmon Filet (Diced)
- 1 cup (240 g) Coconut Cream
- 2 eggs (Beaten)
- Lavender Salt (Season to Taste)
- Pepper Mil (Season to Taste)
Instructions
- Preheat over at 375F/190C.
- Place your Almond Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Roll the shortcrust pastry on the Roul'Pat™, shape it to the Flexipan® with the help of the Cake Server Knife. Lightly pierce the shortcrust pastry with a fork. Reserve in the refrigerator.
- In a mixing bowl, add your diced salmon. Whisk in the coconut cream, the beaten eggs, Lavender Salt and Pepper (Season to Taste). Set aside.
- Take the Flexipan® out of the refrigerator and using your mini ladle, pour your preparation.
- Bake for 30 minutes at 375F/190C. (Every oven heats differently, monitor your quiche from 25min).
- Once your quiche is out of the oven, let it cool down for about 10min before unmolding. Then, Serve and Enjoy!
Video
Special Notes
Nutrition
Nutrition Facts
Salmon Coconut Quiche
Amount Per Serving
Calories 395
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 94mg31%
Sodium 281mg12%
Potassium 532mg15%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 21g42%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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