Salmon Coconut Quiche

bakingwithnessa

Shaped like a boat, this Salmon Coconut Quiche is inspired from the Far East Cuisine with a Dash of Frenchiness added to it.

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Prep Time 5

Bake / Cook Time 30

Total Time 35

Course Fish, Main Course

Cuisine French

Servings 6

Equipment

Almond Flexipan®

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

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!

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Keyword best dairy free recipe, Best quiche recipe, bon cook, coconut milk recipes, coconut recipes, dairy free, dairy free recipe, guy demarle, quiche recipes, salmon quiche

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https://bakingwithnessa.com/salmon-coconut-quiche/