Burrito w/ Duck Egg Quiche & Salmon
This quiche burrito combines baked salmon, Greek yogurt, duck eggs, dill, avocados, shallots, roasted garlic, arugula, and parmesan. It's a freat quick and easy way to utilize leftovers and create new and interesting meals out of a single dish. I also used duck eggs for most of it and added in some baked salmon. But feel free to substitute in and out what you have on hand and to personal taste.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Greek Yogurt Dip
- 2 cloves roasted garlic (or 1 clove unroasted garlic, minced)
- 1/4 c. dill minced
- 1 tbsp. shallot minced
- 1 lemon zested & juiced
- 1 tbsp. dijon mustard
- 1 tbsp. olive oil
- 8 oz. Greek yogurt
- dash salt
- dash pepper
Duck Egg Quiche
- 1 c. Greek yogurt dip
- 3 eggs
- 2 duck eggs
- 1 tbsp. dill minced
- 1 ½ avocados diced
- 1/2 shallot minced
- 4 cloves roasted garlic minced (or 2 cloves unroasted garlic)
- 1 c. baby arugula
- 1/4 c. parmesan grated
Baked Salmon
- 1 filet salmon
- splash olive oil
- lemons sliced
Burrito
- 1/3 c. quiche (~1 slice)
- 4 oz. salmon flaked
- 1 tortilla shell
- splash water
- dollop Greek yogurt (optional, omit or substitute sour cream)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- In this recipe I used Greek Yogurt Dip and Roasted Garlic to make the quiche. The Quiche w/ Duck Eggs, Arugula, & Avocados recipe takes a little over an hour to make. If you'd like to roast garlic and make Greek yogurt dip as well, you're looking at about two and a half hours total if you make them back-to-back. Otherwise, you can substitute any leftovers that you have on hand.
- I also had baked salmon in the refrigerator. Since salmon goes incredibly well with quiche and I often pair the two together, I decided to toss some into the burrito. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.
Cook Tortilla
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream. Omit or substitute to your own taste.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!