Easy Smoked Salmon Quiche – Rich and Flavorful Recipe

Indulge in the delectable flavors of a homemade smoked salmon quiche that’s sure to impress your guests and become a new family favorite. This rich and creamy quiche boasts a buttery, flaky crust that perfectly complements the savory smoked salmon and velvety eggs. Whether you’re hosting a special brunch or seeking a comforting dinner option, this easy-to-prepare dish will satisfy your cravings and elevate your culinary skills.

Smoked Salmon Quiche Recipe

Discover how to make a delicious smoked salmon quiche with buttery crust, fresh herbs, and creamy filling. Perfect for brunch or dinner – ready in under an hour

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Brunch, Dinner

Cuisine French-inspired

Servings 8 slices

Calories 350 kcal

Ingredients

  

For the Crust:

• 1 ¼  cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold, cubed)
• 3-4 tablespoons ice water

For the Filling:

• 4 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 cup smoked salmon (chopped)
• 1/2 cup shredded Gruyère cheese (or cheddar)
• 1/4 cup fresh dill (chopped)
• 4 tablespoons chives (chopped)
• 1 small shallot (finely diced)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

 

• Prepare the Crust:

  In a food processor, combine flour and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

  Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

  Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

  Blind Bake the Crust:

  Preheat the oven to 375°F (190°C).

  Roll out the dough and press it into a 9-inch pie dish. Trim and crimp the edges.

  Line the crust with parchment paper and fill with pie weights or dried beans.

  Bake for 10-12 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden.

  Make the Filling:

  In a large bowl, whisk together eggs and heavy cream. Stir in smoked salmon, cheese, dill, chives, shallot, salt, and pepper.

  Assemble and Bake:

  Pour the filling into the pre-baked crust.

  Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden.

  Cool and Serve:

  Let the quiche cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

Notes

• Make-Ahead Tip: Prepare the crust and filling a day in advance. Assemble and bake just before serving.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) for 10-15 minutes.
• Substitutions: Use goat cheese or feta for a tangy twist, or swap smoked salmon with smoked trout.

 

Nutrition Information (Per Serving)

• Calories: 350 kcal
• Carbohydrates: 15g
• Protein: 12g
• Fat: 27g
• Saturated Fat: 15g
• Cholesterol: 180mg
• Sodium: 450mg
• Fiber: 1g
• Sugar: 1g

Key Takeaways

• Irresistible smoked salmon quiche recipe perfect for brunch or dinner
• Flaky, buttery crust that complements the savory filling
• Creamy, velvety texture with the delicious taste of smoked salmon
• Easy to prepare, making it a great choice for both casual and special occasions
• Versatile dish that can be customized to suit your preferences

Why This Smoked Salmon Quiche Will Become Your Favorite Brunch Dish

Elevate your brunch game with this savory smoked salmon quiche. Its rich flavors, elegant presentation, and make-ahead convenience make it a must-have for your repertoire.

• Perfect for Special Occasions: Impress your guests with this restaurant-quality dish.
• Make-Ahead Convenience: Prepare in advance and bake when ready to serve.
• Restaurant-Quality at Home: Enjoy luxurious flavors without dining out.

Essential Ingredients for Your Perfect Seafood Quiche

• High-Quality Smoked Salmon: Opt for wild-caught or sustainably sourced salmon.
• Fresh Herbs and Aromatics: Dill, chives, parsley, shallots, or garlic.
• Eggy Custard Base: Eggs and heavy cream or half-and-half.
• Cheese for Creaminess: Sharp cheddar, gruyère, or goat cheese.

Kitchen Tools and Equipment You’ll Need

• Baking Essentials: Pie plate, rolling pin, parchment paper, sharp knife.
• Mixing and Preparation Tools: Mixing bowl, whisk, wooden spoon, grater.
• Optional Equipment: Food processor, pastry cutter, kitchen torch.

Step-by-Step Guide to Making Smoked Salmon Quiche

1. Prepare the Pie Crust: Roll out the dough and press it into a greased pie dish. Blind bake for 10-12 minutes.
2. Make the Filling: Whisk together eggs, heavy cream, and seasonings. Fold in smoked salmon, onions, and herbs.
3. Assemble and Bake: Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes until set.
4. Cool and Serve: Allow the quiche to cool for 10-15 minutes before slicing.

Tips for the Perfect Flaky Crust

• Avoid Overworking the Dough: Handle gently to prevent a tough crust.
• Chill the Dough: Helps relax the gluten and prevents shrinkage.
• Blind Bake the Crust: Ensures a crisp, flaky base.

Best Cheese Pairings for Smoked Fish Recipes

• Creamy and Melty Cheeses: Cream cheese, brie, goat cheese.
• Firm and Flavorful Cheeses: Gruyère, cheddar, Parmesan.

Serving Suggestions and Side Dish Ideas

• Wine Pairing: Crisp Sauvignon Blanc or fruity Riesling.
• Complementary Sides: Fresh green salad, roasted asparagus, coleslaw.

Storage and Reheating Guidelines

• Refrigerating Leftovers: Store covered for up to 3-4 days.
• Freezing: Wrap slices tightly and freeze for up to 2-3 months.
• Reheating: Bake at 325°F (165°C) for 15-25 minutes until heated through.

Conclusion

This smoked salmon quiche is a versatile, flavorful dish perfect for any occasion. With its rich, creamy filling and flaky crust, it’s sure to become a favorite in your culinary repertoire. Enjoy the comfort and sophistication of this seafood quiche, and elevate your dining experience at home.

Choose what you like from the dinner menu to end your day happily

FAQ

How long will salmon quiche last in the fridge?

A properly stored smoked salmon quiche will last in the refrigerator for 3-4 days. Here’s how to ensure it stays fresh and safe to eat:

Storage Tips for Smoked Salmon Quiche

1. Cool Completely: Allow the quiche to cool to room temperature before storing.
2. Wrap Tightly: Cover the quiche with plastic wrap or aluminum foil, or place it in an airtight container.
3. Refrigerate Promptly: Store it in the fridge within 2 hours of baking to prevent bacterial growth.

How to Tell If Quiche Has Gone Bad

Smell: If it has a sour or off odor, discard it.

• Texture: If the filling becomes slimy or the crust soggy, it’s no longer good.
• Mold: Visible mold is a clear sign it should be thrown out.

Reheating Leftover Quiche

• Oven: Reheat at 325°F (165°C) for 10-15 minutes until warmed through.
• Microwave: Heat individual slices for 30-60 seconds, but this may soften the crust.

For longer storage, you can freeze the quiche for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge before reheating.

What makes a quiche soggy?

A soggy quiche is often the result of excess moisture in the filling or an underbaked crust. Here are the main reasons why a quiche can turn out soggy and how to prevent it:

1. Excess Moisture in the Filling

• Problem: Ingredients like vegetables (e.g., spinach, tomatoes, or mushrooms) release water during baking.
• Solution:
• Sauté or pre-cook vegetables to remove excess moisture before adding them to the quiche.
• Pat ingredients like smoked salmon or cooked vegetables dry with a paper towel.

2. Undercooked or Unbaked Crust

• Problem: A raw or underbaked crust absorbs moisture from the filling, making it soggy.
• Solution:
• Blind bake the crust: Pre-bake the crust for 10-12 minutes with pie weights or parchment paper to set it before adding the filling.
• Brush the crust with a beaten egg white after blind baking to create a moisture barrier.

3. Too Much Dairy in the Custard

• Problem: Overloading the custard with milk or cream can make the filling too wet.
• Solution:
• Use the right ratio of eggs to dairy (typically 1 large egg to ½ cup of cream or milk).
• Avoid overmixing the custard, as it can incorporate too much air and lead to a watery texture.

4. Overfilling the Quiche

• Problem: Adding too much filling can overwhelm the custard, making it difficult to set properly.
• Solution:
• Use a balanced amount of filling ingredients relative to the custard.
• Avoid overloading the quiche with wet ingredients.

5. Underbaking the Quiche

• Problem: If the quiche isn’t baked long enough, the custard won’t set properly, leaving it watery.
• Solution:
• Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
• Let the quiche rest for 10-15 minutes after baking to allow the custard to fully set.

6. Using a Wet Filling Without Precautions

• Problem: Ingredients like fresh tomatoes or zucchini release a lot of water during baking.
• Solution:
• Salt and drain watery vegetables before adding them to the quiche.
• Use sun-dried tomatoes or roasted vegetables instead of fresh ones.

By addressing these issues, you can ensure your quiche has a flaky crust and a creamy, set filling without any sogginess!

What temperature should quiche be when cooked?

A quiche is fully cooked when its internal temperature reaches 165–175°F (74–80°C).

How to Check for Doneness:

✅ Use a kitchen thermometer: Insert it into the center of the quiche—if it reads 165°F (74°C) or higher, it’s done.
✅ Jiggle test: The center should be slightly set but still have a slight wobble (it will firm up as it cools).
✅ Knife test: Insert a knife in the center—if it comes out clean or with minimal moisture, the quiche is ready.

For best results, let the quiche rest for 10–15 minutes after baking to allow the custard to fully set before slicing. 🍽️

How do you make the bottom of a quiche crisp?

To achieve a crispy bottom crust for your quiche, follow these expert tips:

1. Blind Bake the Crust (Pre-Bake It) 🥧

✅ Roll out the dough and place it in the pie dish.
✅ Prick the bottom with a fork to prevent puffing.
✅ Line with parchment paper and add pie weights or dried beans.
✅ Bake at 375°F (190°C) for 10-12 minutes until lightly golden.
✅ Remove weights and bake for another 5 minutes to dry the surface.

2. Use an Egg Wash 🥚

✅ After blind baking, brush the crust with beaten egg white and return to the oven for 2 minutes.
✅ This creates a protective layer that prevents the filling from soaking into the crust.

3. Bake on a Preheated Baking Sheet 🔥

✅ Place a baking sheet or pizza stone in the oven while it preheats.
✅ Set the pie dish directly on the hot surface to help crisp the bottom.

4. Avoid Excess Moisture 💦

✅ Pat ingredients dry before adding them (e.g., smoked salmon, veggies).
✅ Sauté vegetables to remove water before mixing them into the filling.

5. Bake at the Right Temperature 📏

✅ Bake at 375°F (190°C) for 35-40 minutes until the quiche is golden and set.

By following these steps, your quiche will have a flaky, golden crust that stays crisp even after baking! 😋

Why does my quiche look curdled?

If your quiche looks curdled or has a grainy texture instead of being smooth and creamy, here are the possible reasons and how to fix them:

1. Overbaking 🔥

✅ Problem: Baking too long or at too high a temperature causes the eggs to overcook, leading to a curdled, scrambled-egg texture.
✅ Solution: Bake at 375°F (190°C) for 35-40 minutes, just until the center is set but still slightly wobbly.

2. Too Much Dairy 🥛

✅ Problem: Adding too much milk or cream can throw off the egg-to-liquid ratio, making the custard unstable.
✅ Solution: Stick to the standard ratio:

• 1 large egg per ½ cup of milk or cream.
• Use full-fat dairy (heavy cream or half-and-half) for a richer, smoother custard.

3. Rapid Temperature Changes ❄️➡️🔥

✅ Problem: Putting a cold quiche into a hot oven or removing it too quickly after baking can cause the custard to separate.
✅ Solution:

• Let ingredients come to room temperature before mixing.
• After baking, let the quiche rest for 10-15 minutes before slicing.

4. Overmixing the Eggs 🥚

✅ Problem: Whisking the eggs too much can introduce air, creating bubbles that lead to a curdled texture.
✅ Solution: Gently whisk just until combined—don’t overbeat!

5. Using Low-Quality Cheese 🧀

✅ Problem: Some pre-shredded cheeses contain anti-caking agents that don’t melt smoothly.
✅ Solution: Grate cheese fresh for a silkier texture.

Final Tip:

For a perfectly smooth quiche, bake it in a water bath by placing the pie dish in a larger pan with hot water halfway up the sides. This gentle heat prevents curdling!

By following these tips, your quiche will turn out creamy and silky every time! 😊

What makes this smoked salmon quiche so special?

This smoked salmon quiche is truly a standout dish thanks to its rich, flavorful filling and buttery, flaky crust. The combination of high-quality smoked salmon, fresh herbs, creamy eggs, and melty cheese creates a taste that rivals any restaurant-quality brunch item. Plus, it’s surprisingly easy to make at home, making it perfect for special occasions or casual family gatherings.

Why is my quiche sunk in the middle?

If your quiche sinks in the middle after baking, here are the possible reasons and how to prevent it:

1. Underbaking ⏳

✅ Problem: If the quiche is removed from the oven too soon, the eggs won’t be fully set, causing it to collapse as it cools.
✅ Solution: Bake at 375°F (190°C) for 35-40 minutes until the center is slightly firm and jiggles just a little when gently shaken.

2. Overmixing the Eggs 🥚

✅ Problem: Whisking too much incorporates excess air, causing the quiche to puff up in the oven and then deflate as it cools.
✅ Solution: Whisk just until combined—avoid overbeating!

3. Sudden Temperature Changes ❄️➡️🔥

✅ Problem: Rapid cooling can cause the structure to collapse.
✅ Solution:

• After baking, let the quiche cool gradually at room temperature for 10-15 minutes before slicing.
• Avoid opening the oven door frequently while baking.

4. Too Much Liquid 🥛

✅ Problem: Using too much milk or cream weakens the custard, making it collapse.
✅ Solution: Stick to the proper ratio:

• 1 large egg per ½ cup of dairy (milk or cream).

5. Incorrect Oven Temperature 🔥

✅ Problem: If the oven is too hot, the quiche will rise too quickly and then sink.
✅ Solution:

• Use an oven thermometer to ensure accurate temperature.
• Bake at a steady 375°F (190°C).

Final Tip:For an evenly baked quiche that doesn’t sink, use a water bath (place the quiche dish in a larger pan with hot water). This ensures gentle, even cooking and prevents sinking!

By following these steps, your quiche will hold its shape beautifully! 😊

What happens if you put too many eggs in quiche?

If you add too many eggs to a quiche, it can negatively affect its texture and consistency. Here’s what happens:

1. The Quiche Becomes Rubbery and Tough 🧽

✅ Problem: Eggs are the binding ingredient, but too many will over-firm the custard, making it rubbery instead of creamy.
✅ Solution: Stick to the ideal egg-to-dairy ratio:

• 1 large egg per ½ cup of dairy (milk or cream).

2. The Texture Becomes Dry and Spongy 🏜️

✅ Problem: Excess eggs can overcook quickly, squeezing out moisture and creating a dry, sponge-like texture.
✅ Solution: Bake at 375°F (190°C) for 35-40 minutes until just set with a slight jiggle in the center.

3. The Quiche May Puff Up and Then Deflate 🎈➡️😞

✅ Problem: Too many eggs trap extra air, causing the quiche to rise too much in the oven and then sink as it cools.
✅ Solution: Gently whisk eggs and dairy—avoid overmixing to minimize air bubbles.

4. The Flavor Becomes Too Eggy 🍳

✅ Problem: Instead of a balanced, creamy taste, the quiche will have an overwhelming egg flavor.
✅ Solution: Follow the correct ratio and use flavorful add-ins like cheese, herbs, and seasonings to enhance taste.

Bottom Line:

Too many eggs will make your quiche rubbery, dry, and overly eggy. Stick to 1 egg per ½ cup of dairy for the perfect smooth, creamy texture! 🥧😊

Can I prepare the quiche in advance?

Absolutely! One of the best things about this smoked salmon quiche is its make-ahead convenience. You can prepare the entire quiche in advance, then simply bake it off when you’re ready to serve. This allows you to enjoy the impressive, homemade results without the last-minute stress. Just be sure to follow the proper storage and reheating guidelines for the best texture and flavor.

What are the key ingredients I need?

To make this delectable smoked salmon quiche, you’ll need high-quality smoked salmon, fresh herbs like dill or chives, eggs, heavy cream, and a blend of cheeses like Swiss and Parmesan. These ingredients come together to create the rich, savory filling that’s the star of the show. Be sure to also have a pre-made or homemade pie crust on hand for the perfect flaky base.

What kitchen tools do I need?

The basic baking essentials like a pie dish, mixing bowls, and a whisk or hand mixer will be essential for making this smoked salmon quiche. You may also want to have a food processor on hand to easily incorporate the crust ingredients. For enhanced results, consider using a pastry blender to cut in the butter for a flakier crust, and a kitchen torch to give the top a beautiful golden-brown finish.

How do I make the perfect flaky crust?

Achieving a flaky, golden-brown crust is key to an incredible smoked salmon quiche. To ensure success, be mindful of common crust mistakes like overworking the dough or using too much liquid. Instead, follow tips from professional bakers, like chilling the dough and using a light touch when rolling it out. These techniques will help you create a crust that complements the rich, savory filling perfectly.

What are the best cheese pairings for smoked salmon quiche?

When it comes to cheese, you’ll want to choose varieties that can stand up to the bold flavor of the smoked salmon. Swiss, Gruyère, and Parmesan are all excellent options that melt beautifully into the quiche filling. You can also experiment with a blend of cheeses to create unique flavor profiles that complement the seafood and herbs.

What should I serve with the smoked salmon quiche?

To create a well-rounded brunch or dinner menu, consider pairing your smoked salmon quiche with complementary side dishes. A fresh, crisp salad or a selection of chilled appetizers like a crudité platter or a light pasta salad would make delightful accompaniments. And don’t forget to suggest a glass of white wine or a mimosa to enhance the overall dining experience.

How do I store and reheat leftover quiche?

Leftover smoked salmon quiche can be stored in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat slices in the oven at 325°F until warmed through, about 10-15 minutes. You can also freeze the quiche for longer-term storage, just be sure to wrap it tightly and thaw it in the refrigerator before reheating. With proper storage and reheating, you can enjoy the delicious flavors of this quiche for days to come.