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  • VOL 08, ISSUE 01 • WINTER 2020
Hot Smoked Salmon, Artichoke & Goat Cheese Quiche

Hot Smoked Salmon, Artichoke & Goat Cheese Quiche

Recipe Provided by Beaver Street

Taking cues from the glorious dishes of the Southern canon, such as shrimp and grits, crab Benedict and salmon frittatas, seafood is finally getting its due on the breakfast and beyond menu. Bluefish, shrimp and bottarga (salted and cured fish roe) may not have taken over for bacon and eggs at this point, but the trend is undeniably rising as more diners seek a wider variety of seafood on menus, prompting breakfast dishes featuring premium fish and shellfish.

According to Datassential’s MenuTrends Keynote Report, seafood breakfast offerings have grown at least 40 percent over the past decade, with double-digit increases for oysters, trout, mussels, clams and shrimp. The wide variety and versatility of seafood is also netting some tasty returns, recognized as an ideal sub-in for sausage or bacon in menu offerings ranging from an elegant hot smoked salmon and goat cheese quiche, and a down-South fried egg, cheese, bacon and catfish biscuit to a rich, cheesy lobster and hash brown frittata.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 cup cold butter, unsalted andcut into 1/2-inch cubes
  • 4-6 tbsp ice water
  • 2 tbsp butter, unsalted
  • 1/2 medium red onion, thinly sliced crosswise
  • 24 frozen artichoke heart quarters, thawed
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tbsp roughly chopped fresh dill
  • TT kosher salt & freshly ground black pepper
  • Pinch nutmeg
  • 6 oz hot-smoked salmon, roughly broken 1/2-inch pieces
  • 4 oz goat cheese, crumbled

Preparation

To make the crust, fit a stand mixer with paddle attachment and mix flour, sugar and salt on low speed. Add butter and mix until largest pieces are the size of peas. With mixer still on low, add ice water one tablespoon at a time until dough just begins to come together. Transfer dough to a piece of plastic and shape it into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

Roll dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to 9-inch spring form pan and press dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of oven and heat the oven to 350 F. Line frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until sides are set, about 25 minutes. Remove beans and parchment and bake until crust just begins to brown lightly, another 8 minutes to 10 minutes. Remove from oven and let cool on a rack. Meanwhile, raise the oven temperature to 400 F.

To make the filling, melt butter in a 10-inch saute pan over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add artichoke hearts and cook until softened and slightly browned, another 3 minutes to 4 minutes. Remove pan from heat.

Beat eggs in medium bowl with cream, milk, one teaspoon of dill, 1/4 tsp salt, 1/4 tsp pepper and nutmeg.

Put spring form pan on a rimmed baking sheet. Pour about half of egg mixture into crust. Bake in oven until filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on remaining egg mixture and then scatter remaining onions, artichokes, salmon and goat cheese over egg. Sprinkle remaining dill over the top. Bake until center is just set (use a paring knife to peek), another 40 minutes to 50 minutes. Check about halfway through baking; if crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove spring form ring and loosen quiche from the pan's bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate.

Cut quiche into wedges and serve warm or at room temperature.


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