Salmon quiche with galbani ricotta — simple, creamy & delicious

Preparazione

• 1

  Preheat the oven to 180°C. Line a tart tin with the pastry, using parchment paper if needed, and prick the bottom with a fork

• 2

  In a pan, heat the olive oil and sauté the sliced shallot together with the finely chopped leek (or zucchini).

  Cook over medium heat until soft and tender, then set aside to cool slightly

• 3

  Cut the salmon into small cubes. In a bowl, whisk the eggs, then add the milk, crème fraîche, Galbani Ricotta, salt, pepper, and dill. Mix until smooth and well combined

• 4

  Stir the cooled vegetables and salmon pieces into the mixture.

  Pour everything into the tart shell

• 5

  Optionally sprinkle grated cheese on top. Bake for 35–40 minutes, or until golden and set. Check doneness with the tip of a knife

• 6

  Enjoy hot, warm, or cold, served with a crisp green salad

• • Using frozen salmon? Thaw fully and pat dry to avoid excess moisture. You can also pre cook it lightly in a pan.

  • Avoid a soggy crust: blind bake the pastry for 10 minutes before adding the filling.

  • Try a spinach version: replace the leek or zucchini with sautéed spinach — a perfect match with salmon and Ricotta.

  • Even creamier: add a spoonful of Galbani Mascarpone to the filling for extra smoothness