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Smoked Salmon Quiche 3

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
Cook Time 40 minutes
Total Time 1 hour
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