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New-World Salmon Quiche

There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great lunch or dinner.


Cornmeal crust:
  • 2/3 cup yellow cornmeal
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 2 tablespoons solid vegetable shortening, chilled and cut into small pieces
  • 3-4 tablespoons ice water
  • 1 egg yolk, lightly beaten
  • 3/4 cup heavy cream or half-and-half
  • 1 1/2 ounces Fumet de Poisson Gold®
  • 2 eggs
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons unsalted butter
  • 3 large leeks, washed and trimmed, white and pale green parts thinly sliced
  • 1 medium red bell pepper, cut in fine dice
  • 1/2 cup corn kernels, defrosted frozen, drained canned, or fresh
  • Salt and ground black pepper
  • 1/2 pound cooked salmon, flaked


  1. Combine the cornmeal, flour, sugar, and salt in a food processor and pulse a couple of times.  Add the butter and shortening, pulse until the  mixture resembles coarse meal, then add enough water through the feed tube so the dough pulls together.  Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill it for at least 30 minutes.
  2. Preheat the oven to 375°.  Roll out the pastry on a floured board into a 13-inch circle. Transfer the pastry to a pie plate, crimp the edges, and prick the pastry all over with the tines of a fork.  Line the pan on top of the dough with parchment paper, and fill it with pie weights (or dried beans or rice).  Bake until the shell is set, about 15 minutes.  Remove the weights and bake 10 minutes longer. Remove the crust from oven, brush it with egg yolk, and let it cool. Adjust the oven heat to 350°.
  3. Meanwhile, combine the cream and Fumet de Poisson Gold® and heat the mixture gently until the fumet dissolves. Let cool.
  4. Stir in the eggs and dill. Set aside.
  5. Melt the butter in a large skillet over medium heat. Sauté the leeks until they're tender, then stir in the bell pepper and corn. Season to taste with salt and pepper.
  6. Season the salmon with salt and pepper and spoon the salmon, then the vegetable mixture into the pie shell. Pour the cream mixture over it, place the pan on a baking sheet, and bake until the custard is set when a knife is inserted near the center, about 35-40 minutes.
  7. Remove the quiche from the oven, let it stand a few minutes, then slice and serve it, or serve it at room temperature.

Additional Tips

A pre-baked 9 1/2- to 10-inch pie crust can be substituted for the cornmeal crust.

Wine Pairing: a buttery California Chardonnay or a white Burgundy.

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