Lunchbreak: Salmon quiche from Cafe Central

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Cafe Central
455 Central
Highland Park
(847) 266-7878

Highland Park Restaurant Week
April 18-28

Salmon Quiche for Six

12 oz. salmon
24 oz. mixed vegetables*
6 whole eggs
20 oz. heaving whipping cream
1/4 tsp. nutmeg
1 clove garlic
1/2 shallot
1/2 tsp. salt
pepper to taste
1 sheet of puff pastry

1 sauté pan
1 9 in. spring pan
cookie sheet
cooking spray
aluminum foil
olive oil
electric knife

Pre heat oven to 450 degrees F. Lightly spray spring pan with cooking spray. Stretch puff pastry over spring pan. Heat saute pan with medium/high heat. Season salmon with salt and pepper. Add olive oil to pan and saute salmon. Remove after a quick sear. Let salmon rest. Finely chop vegetables and place in puff pastry. Beat eggs and whipping cream in bowl. Add salt, pepper, chopped garlic/shallots and nutmeg. Pour egg mixture into puff pastry over vegetables. Lightly cover with aluminum foil. Place spring pan on cookie sheet and place in oven for two  hours. Remove and let rest 10 minutes. Cut and serve.

Spring – Asparagus, Green Beans, Spinach
Summer – Beets, Peas, Zucchini
Fall – Cauliflower, Squash, Sweet Potato
Winter – Brussels Sprouts, Collard Greens, Kale

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  • marilyn bremner

    The Salmon quiche recipe says that it should be baked 2 1/2 hours at 450 degrees. Something is drastically wrong. Temperature or time is incorrect. That is common sense. Would like to know the correct info.

  • Arnold

    Both are definitely wrong. The max on PUFF PASTRY is 20-30 minutes, at about 375, after which it burns. It doesn't take 2.5 hours to bake out Salmon chunks. Salmon loses its moisture quickly, after about 45 minutes@350 degrees. I wouldn't cook it more than 1 hour@350, in a pre-heated oven. Best to contact the restaurant and ask them to adjust their numbers.

  • DowntownHP

    Thanks for all the comments! We doubled checked with the Chef and the quiche should bake for 2 hours at 450. Don't forget to cover with aluminum foil!

    -Downtown Highland Park